Food

Chef Jonathan Collins created a menu featuring Victorian Christmas goose with pan gravy and stuffing, but the real kicker is the Cumberland sauce. This fruity sauce is as easy and melting things in a pot, and tastes great too!

Ingredients

1 lemon, zested
1 orange, zested and juiced
1 cup red currant jelly
1 cup tawny or ruby port
1 tablespoon ground mustard
1 tablespoon ground ginger
1 tablespoon butter

Preparation

1. Remove zest from orange and lemon with peeler, prepare by finely julienning.
2. Place orange and lemon julienne in boiling water for three minutes, drain and reserve zest.
3. Combine jelly, port, orange juice, mustard and ginger. Whisk until smooth.
4. Combine orange and lemon zest to mixture, simmer until tender.
5. Reduce sauce until desired consistency, finish with butter.