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Cranberry Cumberland Sauce Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Port wine||1⁄2 Cup (8 tbs) (Light One)|
|Granulated sugar||2 Cup (32 tbs)|
|Whole allspice||1⁄4 Teaspoon|
|Fresh cranberries||2 Cup (32 tbs), picked over and washed|
Serving size: Complete recipe
Calories 2278 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.15 g0.75%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 85.8 mg3.6%
Total Carbohydrates 567 g189%
Dietary Fiber 20.1 g80.6%
Sugars 505.3 g
Protein 3 g6.8%
Vitamin A 17.3% Vitamin C 288.3%
Calcium 21.6% Iron 9.7%
*Based on a 2000 Calorie diet
1.Peel orange and cut peel into thin strips.
2.Simmer peel in water for 2 to 3 minutes and drain.
3.Mix juice of both oranges.
4.Also add jelly, wine, and sugar with cinnamon sticks and allspice in a cheesecloth.
5.Bring to boil.
6. Let simmer for 5 minutes.
7.Discard the spice bag.
8.Add in cranberries and orange peel to the syrup.
9. Bring to a full boil.
10. The berries will begin to pop when sauce is ready.
11.Cool and serve at room temperature.