"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cumberland Sauce Recipe

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This recipe for Cumberland Sauce, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vincent Price
Added: Monday, April 13, 2009


1 lemon
1 orange
1/4 cup glaceed cherries
1/2 cup port
2 Tbs currant jelly
2 Tbs wine vinegar
1/2 tsp prepared mustard
1/8 tsp salt
Pinch of cayenne pepper
1/2 cup water

1. Peel the thin colored rind from the lemon and orange. Be sure no bitter white peel is included. Squeeze the juice from both and reserve. Shred the lemon and orange rind and boil them in 1/2 cup water for 7 minutes.
2. Discard the rinds and keep the water in saucepan.
3. Add: port, jelly, vinegar, mustard, salt, cayenne and the juice of the lemon and orange.
4. Boil this mixture for 4 minutes. Set aside to cool.
5. Chop the cherries. Add to the sauce when the sauce has cooled.
6. Serve is a sauce dish.

Personal Notes:
Personal Notes:
This is a wonderful sauce to serve with cold sliced ham or game.




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