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Cumberland Sauce

Chicken.delights's picture
  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
  Orange peel 1

Melt currant jelly in the top of a double boiler over hot water.
Stir in orange juice and port.
Mix together lemon juice, mustard, and ginger and stir in.
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.
Add peel to sauce

Recipe Summary

Fruit Dessert

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

Cumberland Sauce Recipe