Cumberland Sauce Classic
|Finely shredded orange rind||2 Tablespoon|
|Finely shredded lemon rind||1 Tablespoon|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Port wine||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Lemon juice||2 Tablespoon|
Mix together orange and lemon rinds, (take care no pith remains when shred ding) red currant jelly, orange juice, red wine and mustard.
Heat until jelly melts and blends.
Mix cornflour into lemon juice and stir into heating orange mixture.
Stir constantly until sauce boils and thickens.
Allow to boil gently for 1 minute.