Oxford Sauce Recipe
This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Colander
- Mixing bowl
- Spoon
Ingredients
- 3 shallots, minced
- 1 orange
- 1 lemon
- 1/4 teaspoon sugar
- 1 dash cayenne
- 1/3 cup red currant jelly, melted
- 1/3 cup port wine
- 1/2 teaspoon prepared mustard
- 1 dash ginger
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