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  Added: Jun 01, 2007  •  Visited (385)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Cumberland Sauce
What You Need:
  • 1 medium-sized lemon
  • 1 medium-sized orange
  • 1 teaspoon sugar
  • 1/3 cup port
  • 2 tablespoons red currant jelly
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water

  • How To Cook:
    1. Using a small, sharp knife or rotary peeler, remove the skin of the lemon and the orange, being careful not to cut so deep as to include the bitter white pith.

    2. Cut the lemon and orange peels into strips about 1 inch long and 1/8 inch wide and drop them into enough boiling water to cover them completely. Boil briskly, uncovered, for 5 minutes. Drain in a colander and run cold water over them to set their color. Set aside.

    3. Squeeze the juice from the fruit into a small, heavy saucepan. Add the sugar, port and currant jelly, and bring to a boil over high heat, stirring until the jelly dissolves completely. Reduce the heat to low and simmer uncovered for about 5 minutes.

    4. Dissolve the cornstarch in the tablespoon of cold water, and stir it into the simmering sauce. Cook, still stirring, until the sauce comes to a boil, thickens and clears. Strain the sauce through a fine sieve into a bowl.

    5. Stir in the lemon and orange peel and cool to room temperature. Then refrigerate until thoroughly chilled. Cumberland sauce is traditionally served with venison, ham and mutton.

    To Make: about 1cup
    This recipe is also available in:
    Cuisine ╗ Europe ╗ England
    Main Ingredient ╗ Fruits ╗ Lemon
    Main Ingredient ╗ Fruits ╗ Orange
    Dish ╗ Sauces & Condiments


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