"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cumberland Sauce Recipe

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This recipe for Cumberland Sauce, by , is from The Ross Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Stanke
Added: Sunday, January 4, 2009

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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