Cumberland Sauce Recipe

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Photographs: Joshua Bousel

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 16 servings
Makes: 2 cups

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Ingredients

  • Rind from 1 orange, finely julienned

  • Rind from 1 lemon, finely julienned

  • 1 (12-ounce) jar red currant jelly

  • 1 cup Ruby port

  • 1/2 cup freshly squeezed orange juice from 2 to 3 oranges

  • 1/4 cup freshly squeezed lemon juice from about 2 lemons

  • 1 tablespoon Dijon mustard

  • 1/2 teaspoon ground ginger

Directions

  1. Fill a small sauce pan with 2 inches of water and bring to a boil over high heat. Place orange and lemon rind in boiling water and blanch for 5 minutes. Strain rinds from water.

  2. Return now empty saucepan to stove and add in port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.

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Nutrition Facts (per serving)
24 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 24
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 0g
Vitamin C 16mg 80%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 87mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)