Rich Cumberland Sauce RecipeOrigin: Britain Period: Traditional |
Ingredients:
450g redcurrant jelly 
Rich Cumberland Sauce Preparation:Method:Shred the orange and lemon rinds very finely then bring a pan of water to a boil, add the rinds and blanch for 5 minutes before straining and refreshing in cold water. Strain and set aside. Place the jelly in a pan with the fruit juice and slowly bring to a boil, so the jelly melts. Reduce to a simmer and cook for 3 minutes before adding the port and returning to a boil. Now whisk the arrowroot with 1 tbsp cold water to form a smooth slurry. Stir into the boiling redcurrant jelly mix then immediately take off the heat. Strain and set aside to cool before adding the blanched rinds. Allow to cool completely, then store in the refrigerator over night (indeed, this sauce is best made the day before). When needed, stir in the Grand Marnier and serve. |
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