Cumberland Sauce
Luckytrim
2 cup water
1 Tbsp. finely chopped shallot
1 Tbsp. finely slivered orange- zest
1 Tbsp. finely slivered lemon- zest
1/2 cup red currant jelly
1/4 cup tawny port
1/4 tsp. dry mustard
1/4 tsp. ground mustard
1/4 tsp. ground ginger
1/8 tsp. ground red (cayenne)- pepper or to taste
Heat 2 cups water in small saucepan over medium heat to boiling. Add shallot
and orange and lemon zests, blanch 3 minutes. Drain in fine mesh sieve.
Combine shallot zest mixture, red currant jelly, port, dry mustard, ginger
and ground red pepper in small non-corrosive saucepan. Heat over medium heat
to boiling. Cook, uncovered, until jelly is smooth and mixture is well
combined, about 3 minutes. Transfer to small heat proof bowl to cool at room
temperature. Refrigerate, covered until well chilled. Serve sauce hot or
cold. Serve with baked ham, roast venison or roast Cornish hen.
Yield: 2 cups.
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Niki
This sauce is frequently served with ham, venison or lamb.
1 zest and juice Orange
1 zest and juice Lemon
4 Tbsp Redcurrant jelly
1 tsp Dijon mustard
4 Tbsp Port
pinch Ground ginger (optional)
Cover the orange and lemon zest with water, simmer for 5 minutes and drain.
Place the orange and lemon juices, redcurrant jelly and mustard in a pan and
heat gently, stirring continuously, until the jelly has melted. Simmer for 5
minutes. Add the port and ginger if using. Serve hot in a jug or sauce boat.
Teresa Johnson
1 tsp Dry mustard
1 Tbsp Brown sugar
1/4 tsp Salt
1/4 tsp Ground cloves
1 1/2 cup Port
1 Pinch of cayenne
2 tsp Corn starch
2 Tbsp Water
1/4 cup Red currant jelly
1 Tbsp Orange and lemon zest
1/4 cup Orange and lemon juice
2 Tbsp Grand Marnier
Simmer the first 6 ingredients together for 5 minutes. Dissolve cornstarch and
water and stir into the 6 simmering ingredients. Simmer for an other 2 mins.
then add the rest of the ingredients; stir, and cool. Serve with ham or game.
Source unknown.