2 c cloudberries
1/2 c port or
1/2 c dry red wine plus
2 tb honey
1 c orange juice
1/2 c lemon juice
1/2 c chopped onion
1 ts dry mustard
1/2 ts ground ginger
1 dried chile pepper; crushed
-and powdered*
1 tb coarsely shredded orange
-rind
1 tb coarsely shredded lemon rind
1 1/2 tb arrowroot flour

*If you are feeling bold, try a habanero; if this is too hot for your
palette, substitute a less potent type of chile pepper.

Puree the cloudberries in a blender or food processor.

Heat the cloudberry puree in a heavy saucepan and mix in the other
ingredients except the arrowroot. Bring to a boil, stirring occasionally.
Be careful as this may foam up. Strain the sauce through a sieve and return
to the flame. Combine the arrowroot flour with a little of the hot sauce in
a cup and mix thoroughly. Stir this back into the sauce and cook over low
heat, stirring constantly, until thickened. Do not allow to boil.

Use as a sauce with roast goose, ham, pork, or game.

An original recipe by Jim Weller, loosely based on Cumberland Sauce.

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