A WINTER'S TABLE

Cumberland Sauce
This lovely simple old-fashioned fruity sauce is traditionally associated with meat and meat pies, but is also perfect with all kinds of meatless dishes like the Chestnut, Apple and Onion Pie. The sauce may be served hot or cold, but I prefer it cold. Makes about 300ml / ½pint.

Ingredients

1 unwaxed lemon
1 unwaxed orange
1tsp English mustard powder
6 drops of Tabasco sauce or a good pinch of cayenne pepper
pinch of salt
100ml/3½floz port
115g/4oz redcurrant jelly

Method

1. Thinly peel the rind from half the lemon and half the orange and cut this rind into the thinnest possible needles. Blanch them in a small pan of boiling water for 5 minutes. Drain them, refresh in cold water and drain once again.

2. Squeeze the juice from the lemon and orange into a small pan. Mix in the mustard, Tabasco or cayenne and salt and stir until dissolved. Add the port and the redcurrant jelly, bring to the boil and simmer for 5 minutes, or until the redcurrant jelly has completely dissolved.

3. Strain the sauce through a sieve into a jug or serving dish and stir in the 'needles' of blanched citrus rind. Reheat if serving hot, alternatively chill if serving cold.