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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Cumberland Sauce Recipe

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This recipe for Cumberland Sauce is from The Ross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large oranges
2 large lemons
1/2 c. port wine
1 c. red currant jelly
1 medium-size onion, chopped (1 cup)
1 tsp. dry mustard
1/4 tsp. dry mustard
Few drops liquid red pepper seasoning
2 tbsp. cornstarch
Directions:
Directions:
Shred 1 tbsp. orange rind; reserve; sqeeze 1 c. fuice. Shred 1 tbsp. lemmon rind; reserve; squeeze 2 tbsp juice. Combine 1/4 c. of the orange uice, the lemon juice, port, currant jelly, inion, mustard, ginger and red pepper seasoning in a medium saucepan. Bring to boil, stirring often.
Stir remaining 1/4 c. orange juice into the cornstarch in a cup. Stri reapidly into hot mixture. Cook, stirring constantly, until sauce thickens an bubbles. Cook 1 minute; stir in reserved orange and lemon rinds. Sauce may be prepared a day ahead and gently reheated.

Serve over turkey or chicken.
Number Of Servings:
Number Of Servings:
2 1/2 cups

 

 

 

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