Classic British Cumberland Sauce

Using a vegetable peeler, pare wide strips of outer zest from the orange and lemon while carefully avoiding the bitter white pith, then slice the strips into thin julienne matchsticks on a cutting board with a chef's knife.

Peel and finely mince the shallot on the cutting board with the chef's knife until pieces are less than two millimeters in size.

Halve the orange and lemon, then use a citrus juicer to extract 60 ml of orange juice and 30 ml of lemon juice.

Pour 250 ml of water into a small saucepan, bring to a rolling boil at 100°C (212°F), then add the julienned citrus zest and minced shallot to blanch for 3 minutes.

Pour the blanched zest and shallot mixture through a fine-mesh strainer over the sink to drain all blanching water thoroughly, and set the drained solids aside.

Add the redcurrant jelly and ruby port to the emptied small saucepan over medium-low heat at 85°C (185°F), whisking with a whisk for 3 minutes until the jelly dissolves smoothly into the wine.

Whisk in the blanched citrus zest, blanched shallot, 60 ml orange juice, 30 ml lemon juice, dry English mustard powder, ground ginger, ground cayenne pepper, and fine sea salt until thoroughly combined.

Simmer the sauce over low heat at 90°C (194°F) for 10 minutes, stirring occasionally with a heatproof spatula, until reduced slightly to a glossy, syrupy glaze.

Remove the small saucepan from the heat and allow the sauce to cool undisturbed at room temperature for 30 minutes until it settles to 20°C (68°F).

Transfer the finished sauce into a clean glass jar, cover tightly, and serve at room temperature or chilled alongside roasted venison, game pie, or cold cuts.