homemade Cumberland sauce Ingredients:


300ml (½ pint) Port 4 tbsp Redcurrant Jelly 1 Orange ½ Lemon 1 tsp Orange Rind 1 tsp Lemon Rind 1 tsp cooked Shallots 1 tsp Mustard Cayenne Pepper Ground Ginger


Method:


Soak the finely chopped rinds in boiling water for 2 minutes and allow to cool. Squeeze the juice from the orange and lemon. Combine all of the ingredients, seasoning with pepper and ground ginger to taste. Serve with cold venison


Enjoy !


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