Cumberland Sauce

March 28, 2012

Mormor’s recipe. approx 1 Cup. Serve with venison, lamb…

  • 1 orange zested and juice squeezed
  • 1 lemon, zested and juice squeezed

Use potato peeler to peel citrus, 1″ long strip sliced into 1/8th strips. Cover with water and boil 5 min, drain, save peels.

  • 1 tsp sugar
  • 1/3 C ruby port wine or madeira
  • 2 TB red currant jelly
  • 2 tsp cornstarch

Boil juice, jelly, wine, reduce heat, add cornstarch. Simmer until clear, add rinds.

(Another version is 3/4 C Port, 2 TB jelly, pinch cayenne & cinnamon)


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