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Cumberland Sauce

Global.Potpourri's picture
  Fresh cranberries 1⁄2 Cup (8 tbs)
  Grated orange peel 2 Teaspoon
  Navel orange 1 Large, peeled and finely chopped
  Brandy 2 Tablespoon
  Port wine 1⁄2 Cup (8 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Beef stock 1⁄4 Cup (4 tbs)
  Prepared mustard 1 Teaspoon

Process cranberries, orange peel and chopped orange, and brandy in a food processor or blender until finely ground.
Transfer mixture to a saucepan; stir in remaining ingredients.
Simmer uncovered until sauce is of medium thick consistency (about 15 minutes).
Serve hot, or refrigerate and serve cold.
Serve over duck, pork; ham, or over cottage cheese or fruit salads.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 342 Calories from Fat 6

% Daily Value*

Total Fat 0.77 g1.2%

Saturated Fat 0.09 g0.45%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 185.5 mg7.7%

Total Carbohydrates 45 g15%

Dietary Fiber 8.2 g33%

Sugars 25.7 g

Protein 4 g8.2%

Vitamin A 13.9% Vitamin C 282.2%

Calcium 13% Iron 7.1%

*Based on a 2000 Calorie diet


Cumberland Sauce Recipe