Black Currant Cumberland Sauce Recipes

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BLACK CURRANT CUMBERLAND SAUCE



Black Currant Cumberland Sauce image

Provided by Indrani Sen

Categories     easy, condiments, dips and spreads

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

12 ounces (about 2 cups) fresh or frozen black currants, stems removed
3/4 cup packed dark brown sugar
Juice and finely grated zest of 1 large blood orange or other orange
1/2 cup plus 1 tablespoon ruby port wine

Steps:

  • In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
  • Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 59 grams

PORK TENDERLOIN WITH CUMBERLAND SAUCE



Pork Tenderloin with Cumberland Sauce image

My favorite pork tenderloin recipe! "Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree."

Provided by Julesong

Categories     Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb pork tenderloin, trimmed of fat and cut into 1-inch thick medallions
salt
freshly ground black pepper
2 tablespoons minced onions or 2 tablespoons shallots
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons red currant jelly or 2 tablespoons black currant jelly
1 teaspoon brown sugar
1 teaspoon Dijon mustard

Steps:

  • Heat 2 tsp oil in a nonstick skillet over medium-high heat.
  • Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
  • Transfer to plates or a platter and keep warm.
  • Add remaining 1 tsp oil to the skillet.
  • Add onions or shallots and cook, stirring, until softened, about 30 seconds.
  • Add wine and bring to a boil, stirring.
  • Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
  • Dissolve cornstarch in lemon juice and whisk into the sauce.
  • Cook, stirring, until thickened and glossy.
  • Remove from heat and stir in jelly, sugar and mustard.
  • Taste and adjust seasonings with more salt and pepper, if needed.
  • Spoon the sauce over the pork.
  • Serves 2 with side dishes, and doubles easily.
  • Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
  • Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.

BLACK CUMBERLAND SAUCE



Black Cumberland Sauce image

My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 teaspoon vegetable oil
½ cup minced onion
⅓ cup red wine
1 cup black currant jelly
2 oranges, zested and juiced
1 lemon, zested and juiced
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper, or to taste
¼ teaspoon mustard powder
¼ teaspoon ground ginger
1 pinch cayenne pepper
salt to taste

Steps:

  • Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
  • Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  • Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
  • Bring sauce to a boil; remove from heat.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g

BLACK CURRANT CUMBERLAND SAUCE



Black Currant Cumberland Sauce image

This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.

Provided by threeovens

Categories     Sauces

Time 25m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 5

12 ounces black currants, about 2 cups
3/4 cup dark brown sugar, packed
1 large blood orange, juiced and zested (or other orange)
1/2 cup ruby port
1 tablespoon ruby port

Steps:

  • Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
  • Stir until sugar dissolves.
  • Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
  • Cool, cover, and refrigerate overnight.

Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 13.9, Carbohydrate 42.2, Fiber 0.7, Sugar 31.1, Protein 1.1

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