TASTE's best vegan recipes

Vegan recipes

Green bean salad with red vinaigrette

20 minutes

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Prickly pear and pomegranate salad

Dip recipes

Chilled almond and garlic soup

Citrus recipes

Cumberland sauce

5 minutes

Cumberland sauce

Serves 1 cup

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

1 large orange
1 large lemon
250 g redcurrant, quince or guava jelly
½ cup port
1 T arrowroot or corn flour
1 x 5 cm piece fresh ginger, peeled and sliced into fine julienne strips
A pinch of cayenne pepper

Method

Pare the orange and lemon thinly. Squeeze out the juice, strain and reserve. Remove any trace of white pith from the peel and slice into fine julienne strips.
Add to a saucepan of boiling water and blanch, then refresh in ice-cold water and drain well.
Place the fruit jelly in a small non-corrosive saucepan over a low heat, and gently melt. Add 1/3 cup port and simmer for 3 minutes.
Remove from the heat. Dissolve the arrowroot or corn flour in the remaining port, then add to the saucepan, along with the citrus peel, ginger and cayenne pepper. Allow to cool before serving.

TASTE’s take:
Easy to make and utterly delicious, this traditional British sauce is served with Christmas pâtés, venison and cold gammon and ham. Oded gives it a local twist with his trademark quince-and-chilli jelly but any flavoursome jelly, such as guava or marula, can be used instead.

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Cumberland sauce

Cumberland sauce

Ingredients

Method