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Cumberland Sauce

chef.tim.lee's picture
Ingredients
  Red currant jelly 1 Cup (16 tbs)
  Red wine 1⁄4 Cup (4 tbs)
  Lemon 1 , juiced
  Grated orange rind 1
  Paprika 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
Directions

Combine all ingredients.
Cook over low heat until jelly melts, stirring to blend thoroughly.
Garnish with pineapple slices and whole canned apricots.
Makes about 1 1/2 cups.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegan, Vegetarian
Ingredient: 
Currant
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Average: 4.2 (18 votes)