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Cumberland Sauce

Barbecue.Master's picture
Ingredients
  Orange peel 2 Tablespoon (Removed With A Vegetable Peeler From 2 Oranges)
  Lemon peel 1 Teaspoon (Removed With A Vegetable Peeler)
  Fresh orange juice 1 Cup (16 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  White wine 1 Cup (16 tbs)
  Currant jelly 1 Cup (16 tbs)
  Dry mustard 1 Teaspoon
  Powdered ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Cornstarch 1 Tablespoon, dissolved in water
  Water 2 Tablespoon
Directions

Combine orange and lemon peels with juices in a medium saucepan.
Bring to a boil and simmer until peels become translucent, about 20 minutes.
Strain, returning the liquid to the saucepan.
Stir in the wine, jelly, mustard, ginger, salt and pepper.
Bring to a boil and then simmer for 30 minutes.
Add cornstarch mixture and boil 1 minute.
Use to glaze poultry or as a sauce over rotated chicken or game hens.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Orange

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