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Cumberland Sauce

Cumberland Sauce

Cumberland sauce is always served cold and should not be thickened - it is meant to have a thinnish consistency. Great for venison, boar goat.

Ready in: 30 minutes

Serves: 6

Complexity: easy

kcal: 412

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1 orange
1 lemon
225 g jar red currant jelly
125 ml Port
¼ tsp mustard powder
pinch of cayenne pepper
½ tsp cornflour
2 tsp water


Use a zester to remove rind from the orange and lemon. (Alternatively, use a vegetable peeler to peel rind from the orange and lemon, then use a small sharp knife to remove the white pith and cut the rind into long thin strands.) Juice the orange and lemon. Place rind in a saucepan and cover with water then bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes until rind softens. Drain and return rind to the saucepan.
Add the orange and lemon juice, red currant jelly, port, SIDS LOW SUGAR RASPBERRY VINEGAR, mustard powder and cayenne pepper to the rind. Cook, stirring, over medium heat for 4 minutes until mixture melts. Reduce heat to low and simmer, stirring occasionally, for 6-8 minutes until sauce thickens slightly.
Combine the cornflour and water in a small bowl. Add the cornflour mixture to the rind mixture and cook, stirring constantly, over medium heat, for 1 minute until mixture comes to the boil and thickens slightly. Taste and season with SIDS SALT & PEPPER. Transfer to a heatproof serving jug. Place a piece of plastic wrap directly on the surface of the sauce until it is completely covered. Set aside at room temperature until required.