Cumberland Sauce I

Peel the lemon as well as the orange so finely that none of the white skin remains attached to the peels. Cut the peels into very fine, small strips and place in enough boiling water to just cover the peels. Bubble for five minutes in an open saucepan, drain and rinse with cold water. Squeeze the lemon as well as the orange. Add the sugar, port and currant jelly and bring to a boil over high heat. Stir until the jelly has dissolved. Then gently simmer over low heat for another five minutes. Stir cornstarch into water and stir into the boiling sauce. Continue to cook, stirring throughout, until the sauce thickens. Add the orange and lemon peels. Keep the sauce in the refrigerator.

Shelf life: Three weeks **

Article: Of zer. T net. Food

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