Cumberland sauce
A classic sauce with refreshing tones based on redcurrant juice and red port wine. Combines especially well with game and poultry. Makes 1l.
Ingredients
| 1 | lemon, juice and zest |
| 1 | orange, juice and zest |
| 75 g | shallots |
| 600 ml | redcurrant juice, thickened |
| 300 ml | red port wine |
| 20 g | mustard |
| as needed | salt and pepper |
Instructions
- Peel the lemon and orange with a vegetable peeler and remove the pith on the inside of the peel.
- Finely julienne the peel into 1mm strips.
- Blanch the zests twice.
- Finely chop the shallots and place in a pan with the lemon juice, orange juice, red currant juice, red port wine, mustard, and zests.
- Bring to the boil and season to taste with salt and pepper. Set aside to cool completely.
- Store at 4°C.
Serving suggestions:
- Use the sauce with game and poultry such as pâtés and terrines.
- Use in a dish with components of pheasant, potato, and red cabbage.
- Use in a dish with components of wild boar, celeriac, onion.
- Use in a dish with components of venison, parsnip, and garlic.