Cumberland Sauce

• 2 oranges
• 2 lemons
• ½ lb (225 g

Peel the rind from both the oranges and lemons, using a vegetable peeler. Squeeze the juice from the fruits and strain into a saucepan. Add the redcurrant jelly and stir over low heat until the jelly has melted.

Meanwhile, finely shred the peel and place in a small sauce-pan. Cover with cold water and bring up to the boil. Strain, re-cover with cold water and bring up to the boil again.