Cumberland Sauce - lemon

Method

• Remove the zest from half the lemon with a vegetable peeler.
• Repeat with half of the orange.
• Cut the zest into very thin slivers.
• Bring a small pan of water to a boil.
• Add the zest strips and cook for 5 minutes.
• Drain in a wire sieve and rinse under cold running water.
• Squeeze the juice from the lemon and orange.
• Stir the lemon juice, orange juice, mustard, cayenne, and salt in a small saucepan until the salt dissolves.
• Add the port and jelly and bring to a boil over medium heat.
• Simmer over low heat for 5 minutes.
• Strain the sauce through a wire sieve into a serving bowl and stir in the citrus zests.
• Serve hot, warm, or at room temperature.
• Variation
• Spicy Cumberland Sauce
• For a slightly spicier version, add an extra pinch of cayenne pepper and a pinch each of ground cloves and ground ginger.