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Cumberland Sauce

Global.Potpourri's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish

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