Christmas Recipes - Cumberland Sauce Recipe

Ingredients

Serves 4-5

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Method:

1. Thinly peel one orange and one lemon. Remove pith and shred the peel finely.

2. Bring a pan of water to the boil, add the shreds and boil for 3 minutes.

3. Drain and cover with cold water for 1 minute; drain again and set aside.

4. Squeeze and strain all the fruit juices into pan, add the jelly and bring slowly to the boil.

5. Simmer for 5 minutes, then add the port and bring the sauce back to the boil.

6. Remove from the beat and stir in the arrowroot, mixed to a paste with a little cold water.

7. Return to the heat and cook for 1 minute. Add the blanched peel and leave the sauce for 24 hours in refrigerator.

8. Serve cold with pork and ham and cold roast turkey.