Cumberland Sauce

• 1 lemon
• 1 orange
• 1 tsp dry mustard
• Good pinch of cayenne pepper
• Pinch of salt
• 1/2 cup ruby or tawny port
• 1/3 cup red currant jelly

1. Remove the zest from half the lemon with a vegetable peeler.
2. Repeat with half of the orange.
3. Cut the zest into very thin slivers.
4. Bring a small pan of water to a boil.
5. Add the zest strips and cook for 5 minutes.
6. Drain in a wire sieve and rinse under cold running water.
7. Squeeze the juice from the lemon and orange.
8. Stir the lemon juice, orange juice, mustard, cayenne, and salt in a small saucepan until the salt dissolves.
9. Add the port and jelly and bring to a boil over medium heat.
10. Simmer over low heat for 5 minutes.
11. Strain the sauce through a wire sieve into a serving bowl and stir in the citrus zests.
12. Serve hot, warm, or at room temperature.
13. Variation
14. Spicy Cumberland Sauce
15. For a slightly spicier version, add an extra pinch of cayenne pepper and a pinch each of ground cloves and ground ginger.

lemon, orange, mustard, cayenne pepper, salt, ruby, red currant

Taken from www.cookstr.com/recipes/cumberland-sauce (may not work)