For the Cumberland sauce, remove peel from orange, cut lemon into fine strips and boil in red wine until soft.
Mix with cranberries or currant jelly, horseradish and mustard, refine with a little orange and lemon juice and puree with a blender.
For the Cumberland sauce, remove peel from orange, cut lemon into fine strips and boil in red wine until soft.
Mix with cranberries or currant jelly, horseradish and mustard, refine with a little orange and lemon juice and puree with a blender.