|Source||Rowley Leigh: Financial Times|
|Prep time||10 minutes|
|Total time||10 minutes|
Cumberland Sauce for meats
Put redcurrent jelly in a bowl over a pan of hot water to melt. With fine peeler peel the fruit leaving the pith. Half and juice the fruit and set aside. Finely slice the peel, put in a small pan with cold water and bring to the boil. Simmer for three minutes then drain and cool in cold water.
Peel the shallots and ginger, finally slice and stew very gently in a knob of butter for 10 minutes. Add the blanched zest, juice and mustard powder. Simmer together until reduced into a syrup. Add port and plenty of milled pepper and reduce by half. Add the melted redcurrent jelly, whisk well and remove from the heat t cool before serving.