Cumberland Sauce

This is a traditional British sauce, apparently - i made it for the first time this Easter, to serve with baked ham. It was impressively tasty - so much so that i helped myself to an extra piece of ham, just to have an excuse to eat more sauce! It is served cold, and will keep, covered, in the refrigerator for a week or so.

• zest of 1 lemon, cut in wide strips
• zest of 1 orange, cut in wide strips
• juice of 1 lemon (use the one you just zested ... and the orange can be cut up for a pineapple glaze)
• 1/2 cup of red currant jelly
• 1 Tblsp port
• 1 Tlbsp powdered sugar
• 2 tspn Dijon mustard
• pinch ground ginger
• pepper

Bring a small saucepan of water to a boil; add the lemon and orange zest, and boil for 5 minutes, 'til zest is soft. Drain and rinse, discarding the water. 

Cut the zest into very thin strips, and return to saucepan. Stir in lemon juice, currant jelly, port, sugar, mustard, and ginger, and place on very low heat. Cook, stirring often, very gently, until jelly melts and mixture is smooth; be careful not to let the sauce boil or scorch. Use a small whisk to remove any final lumps of jelly or mustard, and remove from heat. Season with pepper, to taste, and refrigerate 'til ready to use.

If the sauce seems more thick than you like, use a bit of port to thin it.

Traditionally served with ham, venison, beef, and other "non-white" meats.