Cumberland Sauce



Redcurrant jelly                                                        500 g

Port wine                                                                  125 ml

Shallots                                                                     20 g

Lemon                                                                        1

Orange                                                                       1

English mustard                                                          5 g


  1. Dissolve the jelly and port together and allow to cool.
  2. Peel the shallots and cut them into fine dice, then blanch them for one minute in boiling water.  Allow then to drain.
  3. Remove the zest from the orange and cut it into fine julienne.  Blanch and drain.
  4. Squeeze the juice from the oranges and lemon and add it to the melted jelly and port, add the remaining ingredients and mix thoroughly.

Note:  This sauce can be served with ham or venison.