Red sauce – wild and sweet

Ingredients for 4 servings:

• 400 g cranberries
• 200 ml orange juice
• 150 ml sherry
• 100 ml crème de cassis
• 1 orange(s)
• 1 lemon(s)
• 25 ml lime juice
• 2 tsp, heaped mustard
• 1 salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cumberland-style sauce. Perfect with game, grilled meats, boiled beef, etc.

Puree the cranberries from the jar. If you like, you can leave some whole for aesthetic reasons. Wash the orange and lemon thoroughly. Zest the orange and lemon using a zester or grater. In a saucepan, add the zest pieces to the orange juice. Reduce until only a little thick juice remains. Reduce the heat. Add the sherry, mustard, salt, and pepper. Whisk thoroughly. Add the lime juice and cranberries. Whisk thoroughly, season with crème de cassis, and bring to a boil briefly while stirring. Play with the mustard and crème de cassis to taste. With less liquid, the sauce tends to gel and can also be used as a spread.