Cumberland Sauce

[Sookie walks back into the kitchen]

JOE: So, at the risk of seeming like Joe the drunken chef, I added some more port to the Cumberland sauce.

Cumberland sauce, a savoury sauce of English origin, made with redcurrant jelly, mustard, pepper and salt, blanched orange peel, and port wine. It is thought to be of 19th-century origin. It may be named after a Duke of Cumberland, or have originated in Cumberland county. It is generally used as a sauce for cold meats, and for game. Sookie is pairing it with pheasant.

The amount of port varies from recipe to recipe. Some cooks add only a few tablespoons of port, while a third or a half of a cup is quite usual. Some use as much as a full cup. Joe seems to be at the upper end of the port threshold, and Sookie further down.

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