- 1 medium lemon
- 1 medium orange
- 4 heaped tablespoons good quality redcurrant jelly
- 4 tablespoons port
- 1 heaped teaspoon mustard powder
- 1 heaped teaspoon ground ginger
- Thinly pare off the zest of both the lemon and the orange, using a potato peeler.
- Cut them into very small strips ½ inch (1 cm) long and as thin as possible.
- Boil them in water for 5 minutes to extract any bitterness, then drain well.
- Place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes.
- The redcurrant jelly won’t melt completely, so it’s best to sieve it afterwards to get rid of any obstinate little globules.
- In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest.
- Mix well and the sauce is ready to use.
- Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.
Delicious with pork!