- Serves 4
- 1 orange, large, zested and juiced
- 1 lemon, large, zested and juiced
- 1 shallot, finely chopped
- 4tbsp redcurrant jelly
- 150ml Gourmet Classic Port Fortified cooking wine
- 1 pinch English mustard powder
Cumberland sauce
Cumberland sauce
We've created the perfect range of culinary fortified wines by reducing the alcohol content and boosting the flavour. This means more unique and distinctive tastes in your dishes, allowing you to add value and increase margin with confidence.
Ingredients
Method
1. Blanch the lemon and orange zest for one minute in boiling water, cool and keep.
2. Put the shallot and juices into a pan and bring to the boil, lower the heat and add the redcurrant jelly, stir until melted.
3. Mix the Gourmet Classic Port Fortified Cooking Wine and mustard powder together and add to the other liquids, then add the drained zests of the orange and lemon.
4. Leave the sauce to cool and serve as required.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
