Cumberland Sauce

For the Cumberland sauce, in a small saucepan, bring red wine to a boil with lemon juice, orange juice and zest and reduce well. (Thicken with starch if needed.) Remove from heat and stir well with remaining ingredients and season to taste.

Preparation Tip:

Cumberland sauce goes well with cold roasts, terrines, pâtés, sheep's cheese or goat's cheese strudel, game or liver dishes, but also to round off game and beef roast sauce.

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