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Oxford (aka Cumberland) sauce Recipe

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This recipe for Oxford (aka Cumberland) sauce is from The Tiefenback Family Cookbook , 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:  
3 shallots minced
1 orange
1 lemon
1/4 t sugar
dash cayenne
1/3 c red currant jelly melted
1/3 c port wine
1/2 t prepared mustard
dash ginger
Directions:
Directions:
Cook shallots in a little water for 1 or 2 minutes. Drain.
Cut off thinnest possible peeling form orange and lemon. Cut peels into julienne strips
Simmer peels in water to cover for 10 minutes. Drain.
Put shallots, peels juice of orange and lemon and remaining ingredients in a bowl. Mix well. Makes about 1 cup of sauce.
Traditionally served with cold meats.
Personal Notes:
Personal Notes:

I was getting ready to discard my Women's Day cook books. I found a bookmark for this recipe. The bookmark was a class list for someone taking Psyc 318, Crim. J. Phil and Chem. The Psyc made me think of Bekki, then Crim. J. made me think it was Ben the Philosophy and Chemistry just completely confused me. The recipe looked good so I thought to put it here. Does anyone know whose schedule that was?

 

 

 

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