Catriona Macdougall’s Cumberland sauce

Catriona Macdougall’s Cumberland sauce

One of my favourite things to prepare and serve over Christmas is a glazed gammon joint. It’s often underrated at other times of the year, but it’s delicious and a great alternative to turkey. Prepared in advance, it can be served hot or cold and is wonderful in sandwiches and salads when you’re rustling up leftovers. I always serve mine with a traditional Cumberland sauce, which is easy and quick to make and with flavours of orange, port and cinnamon. It even smells like Christmas. Happy cooking!

Catriona Macdougall's Cumberland sauce
 
Ingredients
  • 2 oranges, juice and zest
  • 1 lemon, juice and zest
  • 225g redcurrant jelly
  • 150ml of port or red wine
  • pinch ground cinnamon
  • pinch ground ginger
  • 1 shallot, finely chopped
Method
  1. Take the zest from the oranges and lemon with a zester or fine grater.
  2. Squeeze the juice and put into a small saucepan with the zest and the rest of the ingredients.
  3. Simmer gently for 15 mins then serve hot or cold.
 

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