A classic accompaniment to British game dishes, Cumberland sauce is made by simmering orange zest, cranberry jelly, and lemon juice. Its sweet-and-sour balance makes it a favorite with cold meats and party platters.
Finely grate the orange zest and boil it in water for 2 minutes. Drain to remove the bitterness.
Melt the cranberry jelly over low heat, then add the orange juice, lemon juice, mustard, and ginger.
Simmer the mixture for 8 minutes until slightly thickened. Add the salt and blanched orange zest, then stir.
Let the sauce cool for 10 minutes, until it reaches room temperature, then serve.
Stir continuously while simmering the sauce; the jelly can stick to the bottom and burn.
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