Preparation time: About 10 minutes
Cooking time: About 20 minutes

Cumberland sauce is traditionally served with game, ham, mutton and pâté en croûte.

1. Remove the zests from the lemon and orange being careful to avoid the bitter white pith; 
2. cut into thin strips; drop into boiling water and boil uncovered for 5 minutes; drain and refresh immediately in cold water to fix the color; 
3. squeeze the juice from the orange and lemon; place in a small heavy saucepan; 
4. add the sugar, Port and red currant jelly; bring to a boil until the jelly has completely dissolved;
5. reduce the heat; cover and simmer for 5 minutes; 
6. dissolve the cornstarch in cold water; add to the mixture and return to a boil;
7. the sauce will thicken and then become more liquid again; strain; 
8. add the zests; pour into a sauce boat or bowl and cool.