Cumberland Sauce Recipe
Ingredients
| Cranberries | 1/2 Cup (16 tbs) | |
| Orange peel | 2 Teaspoon, grated | |
| Navel orange | 1 Large, peeled, finely chopped | |
| Brandy | 2 Tablespoon | |
| Port wine | 1/2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Beef Stock | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1 Teaspoon |
Directions
Process cranberries, orange peel and chopped orange, and brandy in a food processor or blender until finely ground.
Transfer mixture to a saucepan; stir in remaining ingredients.
Simmer uncovered until sauce is of medium thick consistency (about 15 minutes).
Serve hot, or refrigerate and serve cold.
Serve over duck, pork; ham, or over cottage cheese or fruit salads.
Transfer mixture to a saucepan; stir in remaining ingredients.
Simmer uncovered until sauce is of medium thick consistency (about 15 minutes).
Serve hot, or refrigerate and serve cold.
Serve over duck, pork; ham, or over cottage cheese or fruit salads.
Chef
