Name: Cumberland Sauce
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: British
Ingredients: Rind from 1 orange, finely julienned; Rind from 1 lemon, finely julienned; 1 cup Ruby port; 1 (12-ounce) jar red currant jelly; 1/2 cup freshly squeezed orange juice from 2 to 3 oranges; 1/4 cup freshly squeezed lemon juice from about 2 lemons; 1 tablespoon Dijon mustard; 1/2 teaspoon ground ginger

Cumberland Sauce

A British sauce combining currants, port, and citrus adds a tart and fruity touch to holiday favorites like sweet glazed ham.

50 min total 50 min cook 16 25 cal

Ingredients

16 serv.

Rind from 1 orange, finely julienned
Rind from 1 lemon, finely julienned
1 cup Ruby port
1 (12-ounce) jar red currant jelly
1/2 cup freshly squeezed orange juice from 2 to 3 oranges
1/4 cup freshly squeezed lemon juice from about 2 lemons
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger

Instructions

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1 Fill a small saucepan with 2 inches of water and bring to a boil over high heat. Place orange and lemon rinds in boiling water and blanch for 5 minutes. Strain rinds from water.
2 Return now empty saucepan to stove and add port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.