Spicy Cumberland Sauce Recipe
Ingredients
1/4 cup Chicken Stock or low-sodium chicken broth
1/4 cup dry red wine
3 tablespoons cider vinegar
3 green onions, including tops, chopped
1/2 clove garlic, minced
1/8 teaspoon each ground cinnamon, cloves, and ginger
Pinch salt
1/4 cup currant or grape jelly
1 1/2 tablespoons cornstarch mixed with 1 tablespoon water
Directions
1 ln a small enameled or stainless steel saucepan, combine the stock, wine, vinegar, green onions, garlic, cinnamon, cloves, ginger, and salt.
Bringto a boil over moderate heat and cook, uncovered, for 6 minutes or until the sauce is reduced to about 1/2.cup.
Strain through a fine sieve and return to the saucepan.
2 Reduce the heat to moderately low and stir in the jelly.
Bring to a simmer, stir in the cornstarch mixture, and cook, stirring, for 1 minute or until thickened.
Will keep, covered and refrigerated, for up to 2 weeks.
Use about 1 tablespoon per serving for grilled or broiled poultry or meat.
Bringto a boil over moderate heat and cook, uncovered, for 6 minutes or until the sauce is reduced to about 1/2.cup.
Strain through a fine sieve and return to the saucepan.
2 Reduce the heat to moderately low and stir in the jelly.
Bring to a simmer, stir in the cornstarch mixture, and cook, stirring, for 1 minute or until thickened.
Will keep, covered and refrigerated, for up to 2 weeks.
Use about 1 tablespoon per serving for grilled or broiled poultry or meat.
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