Cumberland Sauce

1. 1

   Remove the zest from half the lemon with a vegetable peeler.

2. 2

   Repeat with half of the orange.

3. 3

   Cut the zest into very thin slivers.

4. 4

   Bring a small pan of water to a boil.

5. 5

   Add the zest strips and cook for 5 minutes.

6. 6

   Drain in a wire sieve and rinse under cold running water.

7. 7

   Squeeze the juice from the lemon and orange.

8. 8

   Stir the lemon juice, orange juice, mustard, cayenne, and salt in a small saucepan until the salt dissolves.

9. 9

   Add the port and jelly and bring to a boil over medium heat.

10. 10

    Simmer over low heat for 5 minutes.

11. 11

    Strain the sauce through a wire sieve into a serving bowl and stir in the citrus zests.

12. 12

    Serve hot, warm, or at room temperature.

13. 13

    Variation

14. 14

    Spicy Cumberland Sauce

15. 15

    For a slightly spicier version, add an extra pinch of cayenne pepper and a pinch each of ground cloves and ground ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.