Cumberland Sauce Recipe
Ingredients
| Orange rind | 2 Tablespoon, slivered | |
| Lemon, rind | 1 Tablespoon, slivered | |
| 1 shallot, peeled and minced, or 1 scallion, minced (white part only) | ||
| Water | 1/3 Cup (16 tbs) | |
| Red currant jelly | 1 Cup (16 tbs) | |
| 1 cup tawny port wine | ||
| 1/2 teaspoon powdered mustard mixed with 1 teaspoon water | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ginger | 1/8 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
Directions
MAKING
1. In a saucepan, take enough water and boil orange and lemon rind, and shallot for five minutes
2. In another saucepan, add the rest of the ingredients and briong to a simmer with the lid on for ten minutes
3. Keep stirring it occasionally
4. To this, add the rinds and shallots and let it simmer for another five minutes
SERVING
5. Serve as approriate
1. In a saucepan, take enough water and boil orange and lemon rind, and shallot for five minutes
2. In another saucepan, add the rest of the ingredients and briong to a simmer with the lid on for ten minutes
3. Keep stirring it occasionally
4. To this, add the rinds and shallots and let it simmer for another five minutes
SERVING
5. Serve as approriate
Chef
