Cumberland Sauce

Peel the oranges and limes finely, without removing the white part

Cut the peels into thin strips

Place them in a pot with boiling water for 1 minute

Strain into a colander and add cold water on top

Let it drain well

Cut the oranges and limes in half and squeeze

Mix 2 tablespoons orange juice and 2 tablespoons lime juice with the jelly, wine, mustard, and peels

Season with a pinch of black pepper

Pack into jars that seal tightly

Store in the refrigerator

Lasts 4 weeks

Makes 2 cups or about 30 tablespoons