Cumberland Sauce – Sybaritica

Cumberland Sauce, is rich with Citrus, Redcurrants, and Port, and makes a terrific accompaniment to Game, and other meats, both hot and cold.

• 1 tbsp. Butter;
• 1 tbsp. minced Garlic;
• 1 tsp. minced Ginger;
• 1 tsp. minced Orange zest;
• 1 tbsp. minced Lemon zest;
• 1 tbsp. Mustard Powder;
• 1 tbsp. Sugar;
• 1 pinch Salt;
• 2 tbsp. Orange Juice;
• 2 tbsp. Lemon Juice;
• 3 tbsp. Red Wine;
• ½ cup Redcurrant Jelly;
• ½ cup Port;
• 1 tbsp. Cornstarch made into a slurry with a little water.

• Melt the butter in a small saucepan over moderate heat and then add the Garlic and Ginger.
• When the Garlic is translucent, stir in the Lemon and Orange zest and continue to stir until their fragrance is released.
• Stir in the Mustard Powder, Sugar and Vinegar, add the Red Wine, Orange Juice and Lemon Juice, and cook down for a minute or two, stirring well.
• Add the jelly and, when it is melted, add the port followed by the cornstarch slurry.
• Turn up the heat briefly and stir until the mixture is thickened.
• Serve or refrigerate for later use.