This is perfect with ham, turkey, chicken, guinea fowl, game or rough pates.

You will need:

1 orange unwaxed
1 lemon unwaxed
225g red currant jelly
3-4 tablespoons port
a pinch of cayenne pepper
a pinch of ground ginger

With a zester remove the skin from the orange and half the lemon, make sure there is no white pith.  Pop into a saucepan and cover with cold water, bring to the boil and simmer for 4-5 minutes.  Strain off the water and discard, refresh the peel under cold water and set to one side.  Squeeze the juice fronm the fruit and place in a stainless steel saucepan with the jelly and spices: allow to melt down, then add the peel and port to the sauce.  Boil it rapidly for 5-10 minutes.  Test it by putting a little blob on a cold saucer, when it cools it should wrinkle slightly.

Cumberland sauce may be served an a bowl right away or stored in a sterilized glass jar till needed.