Quick Cumberland Sauce
|Red currant jelly||1⁄2 Pound (225 Gram)|
|Oranges||2 (Use Rind And Juice)|
|Lemon||1 (Use Rind And Juice)|
|Port||65 Milliliter (1/4 Cup)|
|French mustard||1 Teaspoon|
In a small saucepan, dissolve the red currant jelly with the fruit juice and rind.
Bring the mixture to a boil, reduce the heat and simmer for 5 minutes.
Stir in the port, vinegar and mustard.
Mix the arrowroot with a tablespoon of cold water and stir it into the sauce.
Simmer for 2 seconds and serve cool.