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Cumberland Sauce

Chicken.delights's picture
Ingredients
  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
Directions

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

Method: 
Boiled
Course: 
Fruit Dessert

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4.05
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