Homemade Cumberland Sauce
|Red currant jelly||225 Gram|
|Wine vinegar||1 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Brown sugar||1 Tablespoon|
Wash the oranges and lemon.
Pare the rinds thinly with a potato peeler, cover with cold water and simmer for 10 minutes.
Meanwhile, squeeze the orange and lemon juice and put into a saucepan with all the remaining ingredients.
Heat gently, stirring, until all jelly dissolves, then simmer until ingredients are smoothly amalgamated.
Drain the rinds, cut into matchstick strips, add to the other ingredients and heat together for a few minutes.