Cumberland sauce
Ingredients
- knob of butter
- 2 shallots, finely sliced
- thumb-sized piece fresh ginger, grated
- 75ml/3fl oz port
- 150ml/5fl oz chicken stock
- 250g/9oz redcurrant jelly
- 1 tsp green peppercorns in brine, rinsed and drained
Method
Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.
Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.
Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.
Remove from the heat and serve.
