Cumberland Sauce

1 orange
1 lemon
150 ml (1/4 pint) water
225 g (8 oz) redcurrant jelly
2 tbs arrowroot
2 tbs cold water
150 ml (1/4 pint) port
pinch Schwartz Ginger Ground
pinch Schwartz Cayenne Pepper

Pare the rinds from the orange and lemon removing any white pith. Cut into very thin strips. Place in a pan, cover with 150ml (1/4 pint) water and simmer gently for 5 minutes.

Meanwhile squeeze juice from fruit and place in a pan with the redcurrant jelly. Simmer for 5 minutes. Blend arrowroot and 2 tbs water to form a smooth paste. Stir into the sauce and bring to the boil stirring. Add port, rinds and the rind water. Season to taste using Ginger and Cayenne Pepper.

Leave for 24 hours in a refrigerator before serving cold with ham, pork, turkey or lamb.

Do not freeze.

Makes 4-6 servings.