Cumberland Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1lemon
- 1orange
- ½cup water
- ½cup Port wine
- 2tablespoons red currant jelly
- 2tablespoons red wine vinegar
- ½teaspoon imported mustard, preferably Dijon
- Salt to taste, if desired
- Pinch cayenne pepper
Nutritional analysis per serving (2 servings)
144 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 1 gram protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.
- Step 2
Squeeze the juice from the lemon and orange and set aside.
- Step 3
Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
- Step 4
Bring to the boil and let simmer five minutes. Let cool. Serve.
Private Notes
Comments
With the citrus peel I added a little fresh ginger root. A bit more mustard than called for as well.
With the citrus peel I added a little fresh ginger root. A bit more mustard than called for as well.