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Cumberland Sauce

world.food's picture
Ingredients
  Red currant jelly 2 Cup (32 tbs)
  Ruby port wine 1⁄2 Cup (8 tbs)
  Orange zest 1 Tablespoon, finely slivered
  Lemon zest 1 1⁄2 Tablespoon, finely slivered
  Fresh orange juice 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Shallots 1⁄3 Cup (5.33 tbs), finely chopped
  Dry mustard 1 Tablespoon
  Ground ginger 1 1⁄2 Teaspoon
  Black pepper 1 1⁄2 Teaspoon, coarsely ground
  Salt 1⁄2 Teaspoon
Directions

MAKING
1) In a small saucepan, over medium-low heat, mix all the ingredients.
2) Stir the mixture often for 5 to 10 minutes until the jelly has dissolved.
3) Transfer the jelly mixture to a bowl and allow cooling to room temperature.
4) Keep the sauce in refrigerator for about 2 hours until it sets to a jelly consistency.

SERVING
5) Use as required at once or cover and store in refrigerator for up to 2 days.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Method: 
Chilling
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Currant
Interest: 
Quick, Healthy
Preparation Time: 
120 Minutes
Cook Time: 
10 Minutes
Ready In: 
130 Minutes

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