Homemade Cumberland Sauce Recipe
Ingredients
| Oranges | 2 Large | |
| Lemon | 1 Small | |
| Red currant jelly | 225 Gram | |
| Wine vinegar | 1 Tablespoon | |
| Prepared mustard | 2 Teaspoon | |
| Port | 6 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1129 Calories from Fat 235
% Daily Value*
Total Fat 27 g41.1%
Saturated Fat 15.2 g75.8%
Trans Fat 0 g
Cholesterol 110.7 mg36.9%
Sodium 1103.8 mg46%
Total Carbohydrates 210 g70.1%
Dietary Fiber 11.5 g45.9%
Sugars 152.2 g
Protein 25 g50.1%
Vitamin A 38% Vitamin C 341.4%
Calcium 78.4% Iron 6.6%
*Based on a 2000 Calorie diet
Directions
Pare the rinds thinly with a potato peeler, cover with cold water and simmer for 10 minutes.
Meanwhile, squeeze the orange and lemon juice and put into a saucepan with all the remaining ingredients.
Heat gently, stirring, until all jelly dissolves, then simmer until ingredients are smoothly amalgamated.
Drain the rinds, cut into matchstick strips, add to the other ingredients and heat together for a few minutes.
Serve cold.
Chef
