Cumberland Sauce Recipe
Summary
Difficulty LevelBit DifficultHealth IndexJust Enjoy
Ingredients
| 3 shallots or small onions | ||
| Orange | 1 | |
| Lemon | 1 | |
| Currant jelly | 5 Tablespoon | |
| Wine vinegar | 1 1/2 Tablespoon | |
| Port | 3 Tablespoon | |
| Mustard | 1/4 Teaspoon, made | |
| Horseradish | 1/2 Teaspoon | |
| Ginger | 1 Pinch | |
| Cayenne pepper | 1 Pinch | |
| Salt | 1 Pinch | |
Directions
With a vegetable peeler peel 1 orange and 1 lemon in thin slices with none of the white adhering to them.
Cut peel into very fine shreds.
Mince or chop 3 shallots or onions very finely.
Put into a saucepan with the shredded rind and a little water and boil for 15 minutes.
Strain off water.
Put back into saucepan.
Add 5 tablespoons red-currant jelly—Bar le Due, if possible— 3 tablespoons port, 1| tablespoons wine vinegar, 1/4 teaspoon made mustard, 1/2 teaspoon horseradish and a pinch each of cayenne pepper, ginger and salt.
Mix well and boil for 5 to 10 minutes.
Cool and put in a jar.
This will keep indefinitely in the refrigerator in a tightly covered jar.
Cut peel into very fine shreds.
Mince or chop 3 shallots or onions very finely.
Put into a saucepan with the shredded rind and a little water and boil for 15 minutes.
Strain off water.
Put back into saucepan.
Add 5 tablespoons red-currant jelly—Bar le Due, if possible— 3 tablespoons port, 1| tablespoons wine vinegar, 1/4 teaspoon made mustard, 1/2 teaspoon horseradish and a pinch each of cayenne pepper, ginger and salt.
Mix well and boil for 5 to 10 minutes.
Cool and put in a jar.
This will keep indefinitely in the refrigerator in a tightly covered jar.
Chef
