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PrintCUMBERLAND SAUCE
Preparation Method :
- Boil the peel with a little water for 5-7 minutes, then drain and shake off the excess liquid.
- Heat up the red currant jam in a water for a short time to liquify it. Let it cool down a little and fold in the fruit peel and the diced shallots.
- Spice the sauce with the port wine, vinegar, orange and lemon juice, and add pepper, ginger and salt to taste.
INGREDIENTS
- 1 untreated lemon, washed, dried and squeeze the juice
- 1 untreated orange, washed, dried and squeeze the juice
- 3-5 shallots, peeled, diced, blanched and drained
- 225 grams red currant jam
- 50 ml port wine
- 3 teaspoon vinegar
- Pepper and salt, to taste
- Ginger
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