Sauce Cumberland ( Cumberland sauce)

Ingredients

• 4 spoonfuls redcurrant jelly
• port
• 1/2 spoonful shallots
• 1 spoonful orange zest
• 1 spoonful lemon zest
• 1 orange
• 1/2 lemon
• 1 teaspoonful mustard
• cayenne
• 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.