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Cumberland Sauce
This sauce is frequently served with ham, venison or lamb.
INGREDIENTS: Orange - 1 zest and juice, Lemon - 1 zest and juice, Redcurrant jelly - 4 tbsp, Dijon mustard - 1 tsp, Port - 4 tbsp, Ground ginger - pinch (optional).
COOKING: 1. Cover the orange and lemon zest with water, simmer for 5 minutes and drain.
2. Place the orange and lemon juices, redcurrant jelly and mustard in a pan and heat gently, stirring continuously, until the jelly has melted. Simmer for 5 minutes. Add the port and ginger if using.
3.Serve hot in a jug or sauce boat.
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