Spicy Cumberland Sauce Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Ingredients
| Red currant jelly | 225 Gram | |
| Finely grated rind and juice of 1 large orange | ||
| Juice of 1/2 lemon | ||
| Mustard powder - 1.5 x 5 milliliter spoons /1 1/2 teaspoons | ||
| 1 x 5 milliliterl spoon / 1 teaspoon Worcestershire sauce | ||
| Pinch of ground ginger | ||
| Cayenne pepper | 1 Pinch | |
| Port - 4 x 15 milliliter spoons/4 tablespoons | ||
Directions
MAKING
1. In a pan, add red currant jelly, orange juice and rind, lemon juice, mustard powder, Worcestershire sauce, ginger and cayenne.
2. Heat gently until the jelly has dissolved, stirring at intervals.
3. Take away from the heat and stir in the port.
4. TO STORE BY FREEZING: Pour into a rigid container. Seal the container, label it and freeze.
SERVIING
5. TO USE A FROZEN SAUCE: Thaw at room temperature for 4 hours, then beat until smooth. Serve with lamb or any other roast meat.
1. In a pan, add red currant jelly, orange juice and rind, lemon juice, mustard powder, Worcestershire sauce, ginger and cayenne.
2. Heat gently until the jelly has dissolved, stirring at intervals.
3. Take away from the heat and stir in the port.
4. TO STORE BY FREEZING: Pour into a rigid container. Seal the container, label it and freeze.
SERVIING
5. TO USE A FROZEN SAUCE: Thaw at room temperature for 4 hours, then beat until smooth. Serve with lamb or any other roast meat.
Chef
