The classic accompaniment to English cold meats, Cumberland sauce is made by simmering orange zest, cranberry jelly and lemon juice together over low heat. Its sweet-sour balance makes it a party-table staple alongside cold cuts.
Finely grate the orange zest, blanch it in boiling water for 2 minutes and drain to remove any bitterness.
Melt the cranberry jelly over low heat and stir in the orange juice, lemon juice, mustard and ginger.
Simmer for 8 minutes to thicken slightly, season with the salt and stir in the blanched orange zest.
Let the sauce cool to room temperature for 10 minutes before serving.
Stir constantly while the sauce simmers, or the jelly can catch and burn on the bottom of the pan.
Using traditional redcurrant jelly instead of cranberry gives a sharper tartness.
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