CUMBERLAD SAUCE

CUMBERLAD SAUCE

Remove the zest from an orange and a lemon and cut into fine strips; cook 1 generous tablespoon of the zest very gently in 2 dl of PORT WINE for about 20 minutes. Remove the zest and add to the PORT 2 tablespoon redcurrant jelly, then a pinch of cinnamon and a pinch of cayenne. Mix, bring to the boil, and add the juice of the orange and lemon, then strain. Mix in the cooked strips of zest. This is a traditional English sweet-and-sour sauce that is usually served cold with venison, braised ham, mutton or roast or braised duckling.