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Cumberland Sauce

Cool.Cook's picture
  Canned orange juice concentrate 16 Ounce (1 Can)
  Ground ginger 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Dry mustard 2 Teaspoon
  Cayenne pepper 1 Pinch
  Seedless golden raisins 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Water 2 Tablespoon
  Ruby port wine 1⁄4 Cup (4 tbs)

Combine orange juice concentrate with ginger, cloves, mustard, and cayenne in a saucepan. Heat on low until warmed.
Add raisins and simmer for 5 or more minutes, until raisins are plump and soft.
Stir in jelly and heat through until it is melted. Dissolve the cornstarch in the water and stir into the sauce. Simmer until it begins to thicken.
Keep sauce warm until ready to serve. Just before serving, stir in the port. Serve warm with your choice of meats

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