“Cumberland” Sauce

O.K., The name “Cumberland” has some pretty bad connotations in the Highlands, but…

This is a variation on the Cumberland Sauce from Delia Smith

•    1 jar red currant jelly (rougly 340 /12 0z.
•    1  chopped shallot
•     zest from 1 orange
•    zest from 1 lemon
•    1 tablespoon grated ginger
•    1 teaspoon English mustard
•    1/2 cup port wine  or  Scotch whisky
•   1/2  orange juice
•    Juice from the lemon
•    1/4 teaspoon cayenne pepper


Place all the ingredients, except the citrus zest into a saucepan and simmer.  Sort of do what Chef John Mitzewich does, but use my ingredients.

Trust me, it’s easier than writing it down!

Also, I am going to put it on the venison warm rather than let it cool, the way Chef John suggests.

I’m hoping this should be pretty tasty on Haggis. Edinburgh Preserves made something called Gardener’s Sauce for Haggis.  I reckon that is a varient of Cumberland Sauce from reading the ingredients.  I’ve used Cumberland Sauce as a substitute, which is how this recipe came about.

Oh, yeah don’t use daddy’s vintage port, claret, or expensive single malt for this recipe–buy the cheap stuff.

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