GOLD GREAT TASTE AWARD WINNER
A traditional sauce, made with redcurrants, damson wine, oranges and lemons, a rich pungent pouring sauce, traditionally served with ham and cold meats, great added to gravy to enrich a store cupboard essential. 200g
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SILVER GREAT TASTE AWARD WINNER This chutney is made with local damsons - will contain stones. ... (more info)
Redcurrant jelly, plenty of flavour and very fruity, perfect for summer barbecues and winter ... (more info)
Locally gathered young nettles produce a rustic jelly wonderful with pork or an extra mature ... (more info)
GOLD GREAT TASTE AWARD WINNER.
A delicious soft fragrant Worcestershire style sauce, ... (more info)
SILVER GREAT TASTE AWARD WINNER
If you haven't yet tried these then add them now to your ... (more info)
Recipe created by Sheralee Barker, Furness College Student
Ingredients:2 lamb steaks1 bag of salad leaves4tbsp of Cumberland sauce more info)
(Redcurrant Jelly (Redcurrant Juice, Redcurrants (35%)), Glucose Syrup (35%), Sugar (20%), Gelling Agent- pectin (0.4%), Citric Acid-acidity regulator, Damson Wine (3%), Lemon (1%), Salt (1%), Mustard Powder (0.5%), Cayenne (0.5%)