37.5cl Ruby Port
37.5cl Orange Juice
Zest of 3 Oranges
3 Whole Fresh Chillies
500g Redcurrant Jelly
1, Using a zester, zest your 3 oranges put the
zest in to a pan and cover with water put on to boil , (juice the oranges
and add to the other orange juice)
2, Boil for 2 minutes then drain in to a sieve and rinse under the cold
water tap, put the zest to one side
3, Put all the other ingredients in to a large pan and simmer until the
redcurrant jelly is melted
4, Pass through a fine sieve into your storage container and add the orange
zest
5, Leave to go cold before you refrigerate it
Chefs Notes
This Cumberland sauce can be as spicy as you would like to make it depending
on the strength of chili you use and how long you leave it in the sauce
when simmering. The thickness can also vary on how much or how little
redcurrant jelly you use. Finally this sauce can be stored in a fridge
for up to 3 weeks
