Cumberland Sauce
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
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.
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