Cumberland sauce

Ingredients

• 230 g Red currant jelly
• 1 pcs Orange, juiced
• 130 ml Port
• 1 tbsp Red wine vinegar
• 2 tsp Water
• 1/2 tsp Corn flour
• 1/4 tsp Mustard seeds, ground
• 1/4 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. Use a zester to remove rind from the orange and lemon. Juice both lemon and orange; set juices aside.
2. Place rind in a medium saucepan and cover with water.
3. Bring to a boil over high heat; reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until rind softens. Drain and return rind to the saucepan.
4. Add reserved juices, jelly, vinegar, port, and mustard powder; cook, stirring for 4-5 minutes.
5. Reduce heat to low and simmer for 6-8 minutes, or until mixture thickens, while stirring.
6. Combine the cornflour and water in a small bowl. Add the cornflour mixture the to rind mixture and cook, stirring constantly, over medium heat, for 1 minute or until mixture comes to a boil and thickens slightly.
7. Season with salt and pepper then transfer into bowl; set aside.
8. Serve at room temperature.