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Classic Cumberland Sauce

Western.Chefs's picture
Ingredients
  Orange 1 Medium
  Lemon 1 Small
  Red currant jelly 1⁄2 Cup (8 tbs)
  Red port wine 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Red wine vinegar 2 Tablespoon
  Orange marmalade 1 Tablespoon
  Ground ginger 1⁄4 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

1. Squeeze orange to make about 1/2 cup juice. Grate 1/4 teaspoon peel from lemon; squeeze lemon to make 1 tablespoon juice.
2. In 1-quart saucepan, mix orange and lemon juice, lemon peel, red-currant jelly, and remaining ingredients. Cook over medium heat, stirring, until mixture boils and thickens slightly; boil 1 minute.

Recipe Summary

Cuisine: 
American
Method: 
Boiled

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