Cumberland Sauce Recipe
Ingredients
| Currant jelly | 1/2 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Port wine | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Powdered ginger | 1/2 Teaspoon | |
| Whole peel of 1 orange | ||
Directions
Melt currant jelly in the top of a double boiler over hot water.
Stir in orange juice and port.
Mix together lemon juice, mustard, and ginger and stir in.
Cover orange peel with cold water, bring to a boil, and drain.
Scrape off any white membrane and cut peel into matchlike pieces, about 1/8 inch wide and 1/2 inch long.
Add peel to sauce
Stir in orange juice and port.
Mix together lemon juice, mustard, and ginger and stir in.
Cover orange peel with cold water, bring to a boil, and drain.
Scrape off any white membrane and cut peel into matchlike pieces, about 1/8 inch wide and 1/2 inch long.
Add peel to sauce
Chef
