The perfect accompaniment for your gammon this Christmas...how to make my Cumberland Sauce!
Today I wanted to share with you one of the recipes I adore from my Christmas Planner, Cumberland Sauce.
Within the Christmas Planner, I’ve tried to share delicious recipes that not only taste amazing but also can be made well in advance to really take the stress out of Christmas. This sauce is absolutely divine with gammon, cold meats and many other dishes, plus it keeps fantastically well! I thought it would be the perfect one to share.
Ingredients:
1 medium lemon
1 medium orange
4 heaped tbsp. good quality redcurrant jelly
4 tbsp. port
1 heaped tsp. mustard powder
1 heaped tsp. ground ginger
Method:
Carefully pare of the zest of both the orange and lemon using a potato peeler or one of the fabulous Oxo rind peelers that do the whole thing for you - I absolutely love mine.
Be mindful of not taking too much of the pith with your peels, we will be boiling them to remove the bitterness but it’s best to keep it at a minimum right from the start.
Finely slice the pared rinds into 1mm strips if using a normal peeler.
Boil these in water for 5 minutes to extract the bitterness from them, then drain them really well. Again, I use the most fantastic corner colander from Oxo for draining! It is a staple in my kitchen and is forever resting on the corner of my sink for ease. Plus you can pop it into the dishwasher!
In a saucepan, melt the redcurrant jelly with the port, whisking them together with a mini whisk for around 5 to 10 minutes. Try to get out all of the lumps. If you don’t have homemade redcurrant jelly, I highly recommend Tiptree’s own.
In a serving bowl, mix the juice of half the lemon with the mustard powder and ginger until smooth.
Add the juice of the whole orange, the lemon, mustard and ginger liquid and the well-drained zests to the port and jelly reduction.
Give a good whisk so that everything is nicely combined and serve.
The sauce will keep for up to 2 weeks in a screw-top jar in the fridge, or you can even make well ahead and pop it into the freezer!
Which condiments can’t you live without over Christmas?!
Love,