- 3 large oranges
- 3 lemons
- 175 g (6oz) onions
- 1 tbsp oil
- 350 g (12oz) redcurrant jelly
- 2 tsp English mustard
- 50 ml (2 fl oz) cider vinegar
- pinch of ground mace, ground ginger, and salt
Adapted from essentially-england.com
Use a zester to remove the peel from the oranges and lemons. Take care not to grate any of the white pith, which is horribly bitter.
Squeeze the juice from the oranges and lemons and soak the peel in it for 30mins.
Peel and finely chop the onions. Heat the oil and gently cook the onions until translucent. This will take about 10mins.
Add the redcurrant jelly, orange and lemon juice and the soaked peel. Stir in the mustard, spices and vinegar.
Dissolve the redcurrant jelly over a low heat, stirring frequently. Then boil for 5-10mins until the sauce begins to thicken.
Take the sauce off the heat and leave to cool a little.
I like my Cumberland Sauce 'bitty', but if you'd rather have yours smooth, then now is the time to blitz it to your preferred consistency. A stick blender makes short work of this.
Then pour the mixture into clean,decorative jars like these Stylish Preserving Jars and leave the sauce to cool completely.