Cumberland sauce with cranberries and port wine

Ingredients for 1 servings:

• 1 jar cranberries, approx. 400 g
• 3 tbsp, leveled orange marmalade without peel
• 3 tbsp port wine
• 2 oranges
• 1 tsp, heaped mustard, hot
• 1 pinch of salt
• 1 pinch(s) black pepper
• 1 pinch(s) pepper, white
• 1 pinch(s) of cayenne pepper
• a little chili flakes

Instructions

Working time approx. 5 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 5 minutes

Sauce for game, cheese, roast

Blend cranberries with orange marmalade, port wine, and mustard until smooth. Wash one or two oranges and zest the organs. This works very well with a zester, resulting in about 2 tablespoons of orange zest. Add the zest to the smooth mixture and blend thoroughly with an immersion blender. Add the spices to taste. Let the cold sauce rest for 1 to 2 hours, ideally. This sauce goes perfectly with game, but also with any other meat or cheese. Note: In the picture, the sauce is served with my recipe “Wild Venison Mini Meatballs” with Cranberries.