Tangy Cumberland Sauce
|Currant jelly||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Port wine||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
Cover orange peel with cold water, bring to a boil, and drain.
Scrape off any white membrane and cut peel into matchlike pieces, about 1/8-inch wide and 1/2-inch long.
Combine jelly, orange juice, and Port in a saucepan.
Mix together lemon juice, mustard, and ginger and stir in.
Heat, stirring, over low heat until jelly melts.
Add peel to sauce.
Serving size: Complete recipe
Calories 520 Calories from Fat 3
% Daily Value*
Total Fat 0.72 g1.1%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6.6 mg0.3%
Total Carbohydrates 110 g36.8%
Dietary Fiber 2.8 g11.1%
Sugars 98.4 g
Protein 2 g3.2%
Vitamin A 5.2% Vitamin C 137.6%
Calcium 5.5% Iron 5.7%
*Based on a 2000 Calorie diet