Cumberland Sauce

Cumberland Sauce

Serves 8     Preparation:  45 min.          Cooking: 0 min.          Total: 45 min.

  • 1 lemon peel, finely julienned.
  • 1 orange, rind removed and julienned.
  • 1 1/2 Cup red. currant jelly
  • 1 Cup Ruby. port
  • 4 Fl Oz orange juice
  • 4 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1/2 tsp ground ginger

Fill a small saucepan with 2 in of water and bring to a boil over high heat. Place orange and lemon rind in boiling water and blanch for 5 minutes. Strain rinds from the water.

Return the now empty saucepan to stove and add in port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.

Calories     Fat         Carbs     Protein     Fiber      Sugar      CholesterolSodium
230 Cal 0.2 g50 g0.7 g1.2 g34 g0.0 mg45 mg

Recipe 21251

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