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| What You Need: |
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1 medium-sized lemon
1 medium-sized orange
1 teaspoon sugar
1/3 cup port
2 tablespoons red currant jelly
2 teaspoons cornstarch
1 tablespoon cold water
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| How To Cook: |
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1. Using a small, sharp knife or rotary peeler, remove the skin of the lemon and the orange, being careful not to cut so deep as to include the bitter white pith.
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2. Cut the lemon and orange peels into strips about 1 inch long and 1/8 inch wide and drop them into enough boiling water to cover them completely. Boil briskly, uncovered, for 5 minutes. Drain in a colander and run cold water over them to set their color. Set aside.
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3. Squeeze the juice from the fruit into a small, heavy saucepan. Add the sugar, port and currant jelly, and bring to a boil over high heat, stirring until the jelly dissolves completely. Reduce the heat to low and simmer uncovered for about 5 minutes.
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4. Dissolve the cornstarch in the tablespoon of cold water, and stir it into the simmering sauce. Cook, still stirring, until the sauce comes to a boil, thickens and clears. Strain the sauce through a fine sieve into a bowl.
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5. Stir in the lemon and orange peel and cool to room temperature. Then refrigerate until thoroughly chilled. Cumberland sauce is traditionally served with venison, ham and mutton.
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