BBQ sauce recipes

Cumberland Sauce

Ingredients

  • 1 orange

  • 1 lemon

  • 150 ml (1/4 pint) water

  • 225 g (8 oz) redcurrant jelly

  • 2 tbs arrowroot

  • 2 tbs cold water

  • 150 ml (1/4 pint) port

  • pinch Schwartz Ginger Ground

  • pinch Schwartz Cayenne Pepper

Method

  • Pare the rinds from the orange and lemon removing any white pith. Cut into very thin strips. Place in a pan, cover with 150ml (1/4 pint) water and simmer gently for 5 minutes.

  • Meanwhile squeeze juice from fruit and place in a pan with the redcurrant jelly. Simmer for 5 minutes. Blend arrowroot and 2 tbs water to form a smooth paste. Stir into the sauce and bring to the boil stirring. Add port, rinds and the rind water. Season to taste using Ginger and Cayenne Pepper.

  • Leave for 24 hours in a refrigerator before serving cold with ham, pork, turkey or lamb.

  • Do not freeze.

Makes 4-6 servings.

Many thanks to Schwartz for letting us use this recipe.