Cumberland sauce

1. Peel the lemon and orange with a vegetable peeler and remove the pith on the inside of the peel.
2. Finely julienne the peel into 1mm strips.
3. Blanch the zests twice.
4. Finely chop the shallots and place in a pan with the lemon juice, orange juice, red currant juice, red port wine, mustard, and zests.
5. Bring to the boil and season to taste with salt and pepper. Set aside to cool completely.
6. Store at 4°C.

Serving suggestions:

• Use the sauce with game and poultry such as pâtés and terrines.
• Use in a dish with components of pheasant, potato, and red cabbage.
• Use in a dish with components of wild boar, celeriac, onion.
• Use in a dish with components of venison, parsnip, and garlic.