Cumberland Sauce

INGREDIENTS:1 cup red currant jelly
1 Tbsp. shallots, chopped
1 Tbsp. orange zest
1 Tbsp. lemon zest
1 tsp. fresh ginger
1 tsp. English mustard
½ cup port
¼ cup orange juice
¼ cup lemon juice
Cayenne pepper to taste
Salt to tasteDIRECTIONS:1. In a medium saucepan, melt jelly. Add shallots, zest and ginger.

2. Dissolve mustard in port and add to jelly mixture. Add juices and simmer 10 minutes. Season to taste. Serve with venison,

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