Cumberland Sauce

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title: cumberland sauce
categories: professional, sauce, german
servings: 2

2 t orange zest
1/4 c port
1/3 c red burgundy
1 c red currant jelly
2 t dry mustard
1 t fresh lemon juice
1/4 t liquid hot pepper sauce
1/4 t kosher salt
1/4 t white pepper

combine zest and port in a saucepan, over a medium flame heat to a boil,
reduce heat, and simmer for 5 minutes
stir in remaining ingredients
remove from heat and stir to mix well
cover and let stand for 4-24 hours
serve over cold sliced beef

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