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       Cholesterol Sodium
230 Cal  0.2 g 50 g 0.7 g 1.2 g 34 g 0.0 mg 45 mg

Recipe 21251

Leave a Reply

Your email address will not be published. Required fields are marked *