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Cumberland Sauce

  • Yield: About 3/4 cup


  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 3/4 cup ruby port
  • 2 teaspoons red currant jelly
  • Pinch each of cayenne and cinnamon


  • In a small saucepan combine juices and port, bring to a boil and reduce by half. Stir in zest, jelly and spices. Simmer until thickened enough to coat a spoon.