Oxford Sauce

This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.

• Ready In: 15 mins
• Yields: 1 cup, about

Ingredients

• 3  shallots, minced
• 1  orange
• 1  lemon
• 1⁄4 teaspoon sugar
• 1  dash cayenne
• 1⁄3 cup red currant jelly, melted
• 1⁄3 cup port wine
• 1⁄2 teaspoon prepared mustard
• 1  dash ginger

Directions

1. Cook shallots in a little water for 1 or 2 minutes.
2. Drain.
3. Cut off thinnest possible peeling from the orange and lemon.
4. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
5. Drain.
6. Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
7. Mix well.
8. Makes about 1 cup.