BLACK CURRANT CUMBERLAND SAUCE
Provided by Indrani Sen
Categories easy, condiments, dips and spreads
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
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
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
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
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
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
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
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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