English Cumberland Sauce

Let's Cook

1. Step 1.

   Bring a medium saucepan of water to a rolling boil and add: One 2 × ¾-inch strip orange zest, removed with a vegetable peeler and thinly sliced crosswise into slivers

2. Step 2.

   Blanch for 3 minutes, then drain. Dry the pan and add the blanched zest back to it along with: ½ cup red currant jelly; ⅓ cup port; ½ teaspoon dry mustard; ¼ teaspoon salt; Black pepper to taste

3. Step 3.

   Place over medium heat and bring to a simmer, whisking frequently. Reduce the heat and simmer gently for 5 minutes. Let cool completely and refrigerate until cold before serving.