Cranberry Cumberland sauce recipe
This cranberry Cumberland sauce recipe uses redcurrant jelly to save time at the stove.
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Ingredients
- 1 unwaxed lemon
- 1 medium orange, scrubbed under hot water
- 100ml port
- 1 echalion shallot, peeled and finely chopped
- ¾ tsp ground ginger
- 1½ tsp English mustard
- 125g fresh or frozen cranberries
- 1 x 250ml jar redcurrant jelly
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