This is a traditional Cumberland Sauce recipe. It is a fruit based sauce used on non-white meats such as beef, lamb, and venison. It is a ubiquitous British accompaniment and can be found in jars on supermarket shelves world wide. Mima noted that this was one of Daddy's (who we called Pops) favorite.
2 Tablespoons orange juice
grated rind of one orange
1 Tablespoon lemon juice
1/2 teaspoon ginger
1 Teaspoon prepared mustard
1/4 cup currant jelly
- In a saucepan over low to medium heat, add first five ingredients.
- When it begins to simmer, add currant jelly.
- Stir until all the jelly has melted.
- Pour over warm meat (beef, lamb, venison etc.)