Classic Cumberland Sauce Recipe
Ingredients
| Oranges | 2 Large | |
| 300 ml/1/2 pint water | ||
| Arrowroot | 2 Teaspoon (Leveled) | |
| Port wine | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Red currant jelly | 4 Tablespoon | |
| Ground black pepper | 1 To taste | |
| English mustard | 1 Teaspoon, made | |
| Sugar to taste | ||
| Salt | To Taste | |
Directions
Cut the top zest from the oranges, then cut this into narrow matchstick pieces.
Soak in the water for 30 minutes, then simmer in an open pan for 10 to 15 minutes, or until the liquid is reduced to 150 ml/1/4 pint and the zest is tender.
Halve the oranges and squeeze out the juice.
You need 150 ml/1/4 pint; if there is not enough, dilute with a little water or use another orange.
Blend the juice with the arrowroot.
Pour into the pan with the orange zest and add the rest of the ingredients.
Stir over a moderate heat until a clear, thickened sauce is formed.
Serve hot or cold.
This is an excellent sauce in which to heat slices of ham or tongue.
It blends well with liver pate or poultry.
Soak in the water for 30 minutes, then simmer in an open pan for 10 to 15 minutes, or until the liquid is reduced to 150 ml/1/4 pint and the zest is tender.
Halve the oranges and squeeze out the juice.
You need 150 ml/1/4 pint; if there is not enough, dilute with a little water or use another orange.
Blend the juice with the arrowroot.
Pour into the pan with the orange zest and add the rest of the ingredients.
Stir over a moderate heat until a clear, thickened sauce is formed.
Serve hot or cold.
This is an excellent sauce in which to heat slices of ham or tongue.
It blends well with liver pate or poultry.
Chef
