Cumberland Sauce Recipe

• Rind from 1 orange, finely julienned
• Rind from 1 lemon, finely julienned
• 1 (12-ounce) jar red currant jelly
• 1 cup Ruby port
• 1/2 cup freshly squeezed orange juice from 2 to 3 oranges
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground ginger

1. Fill a small sauce pan with 2 inches of water and bring to a boil over high heat. Place orange and lemon rind in boiling water and blanch for 5 minutes. Strain rinds from water.
2. Return now empty saucepan to stove and add in port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.

orange, lemon, currant jelly, port, freshly squeezed orange juice from, freshly squeezed lemon juice from about, mustard, ground ginger

Taken from www.seriouseats.com/recipes/2012/12/cumberland-sauce-recipe.html (may not work)