Sauce Cumberland ( Cumberland sauce)

Ingredients

• tablespoons redcurrant jelly, dissolved
• /2 decilitre Port wine
• /2 spoonful shallots, finely chopped, blanched and pressed
• spoonful orange zest, in fine julienne, blanched, drained and cooled
• spoonful lemon zest, same treatment
• Juice of 1 orange
• Juice of 1/2 lemon
• teaspoon mustard
• A point of Cayenne
• A point of powdered ginger

Instructions

1. Dissolve 4 tablespoons of redcurrant jelly.
2. Add half a decilitre of Port, and half a spoonful of finely chopped shallots that have been blanched and pressed.
3. Add a spoonful each of orange and lemon zest cut in fine julienne, well blanched, drained and cooled.
4. Add the juice of an orange and of half a lemon, a teaspoon of mustard, a point of Cayenne and a point of powdered ginger.
5. Mix the whole well. Serve with cold venison.