Cumberland Sauce Marks Recipes

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CUMBERLAND SAUCE



Cumberland Sauce image

Make and share this Cumberland Sauce recipe from Food.com.

Provided by English_Rose

Categories     Jellies

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 orange
1 lemon
8 ounces red currant jelly
1 teaspoon Dijon mustard
5 tablespoons ruby port
1 teaspoon ground ginger
1 pinch salt
1 pinch black pepper

Steps:

  • Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain.
  • Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool.

Nutrition Facts : Calories 101.8, Fat 0.1, Sodium 36.2, Carbohydrate 24.7, Fiber 1.4, Sugar 16.8, Protein 0.4

CUMBERLAND SAUCE



Cumberland Sauce image

This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England.

Provided by ChrisMc

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 10

1 julienned orange rind
1/2 cup currant jelly
1/3 cup port wine or 1/3 cup sherry wine
1/3 cup orange juice
1/4 teaspoon dry mustard
1 pinch ground ginger
1 tablespoon cornstarch
1 dash lemon juice
1 pinch cayenne pepper
salt and pepper

Steps:

  • Blanch the rind in boiling water.
  • Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
  • Combine cornstarch with reserved juice and add to boiling mixture.
  • Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
  • Strain the sauce and add the blanched orange rind.

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