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Cumberland sauce
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate your Christmas ham with a decadent gourmet sauce.
Ingredients:
  • 1 orange
  • 1 lemon
  • 1 x 225g jar red currant jelly
  • 125ml (1/2 cup) port
  • 1/4 tsp mustard powder
  • Pinch of cayenne pepper
  • 1.25 gm cornflour
  • 10.00 gm water
  • Salt & freshly ground black pepper
Instructions:
  • Zest the orange and lemon using a zester. Alternatively, peel the rind from the orange and lemon with a vegetable peeler, removing the white pith with a small sharp knife, and cut the rind into long thin strands. Juice the orange and lemon. In a medium saucepan, cover the rind with water and bring to a boil over high heat. Reduce heat to medium and simmer for 5 minutes, or until the rind softens, stirring occasionally. Drain and return the rind to the saucepan.
  • Combine the orange and lemon juice, red currant jelly, port, vinegar, mustard powder, and cayenne pepper with the rind. Cook over medium heat, stirring, until melted. Then simmer on low heat, stirring occasionally, until slightly thickened, about 6-8 minutes.
  • Mix together cornflour and water in a small bowl. Stir in the cornflour mixture to the rind mixture and cook on medium heat, stirring constantly, until it boils and slightly thickens (about 1 minute). Season with salt and pepper. Pour into a heatproof serving jug and serve warm, or cover the surface with plastic wrap and set aside at room temperature until needed.

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