A contemporary version of Cumberland sauce, this is perfect with ham, turkey, pork or game.
Makes about 3 cups.
Ingredients
Method
Main
1.Peel rind from 2 oranges thinly and cut into julienne. Blanch in boiling water, drain and repeat. Set aside. Segment oranges, reserving juice. Place segments into a bowl and set aside. Combine juice, rind, port, sugar and mustard in a saucepan, stir to combine and bring to the boil over medium heat, then cook for 15 minutes or until reduced to 1/3 cup. Add berries and cook for 5 minutes or until berries are tender, pour over oranges and cool.
