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Cumberland Sauce

4 servings

Ingredients

• 0.5 bottle Burgundy
• 1 teaspoon white mustard, finely crushed
• lemon peel, finely minced (a little)
• bitter orange peel, finely minced (a little)
• 1 piece lemon juice
• 200 g redcurrant jelly, stiff

Instructions

1. Whisk half a bottle of Burgundy wine with a heaped teaspoon of finely crushed white mustard, a little finely minced lemon and bitter orange peel, the juice of 1 lemon, and 200 grams of stiff redcurrant jelly until the sauce is uniformly thick.
2. Serve with pig's head, wild boar's head, or cold partridges.

Modernized from a treasured 19th-century German cookbook.