Cumberland Sauce Recipe
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Recipe Facts
Ingredients
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Rind from 1 orange, finely julienned
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Rind from 1 lemon, finely julienned
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1 (12-ounce) jar red currant jelly
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1 cup Ruby port
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1/2 cup freshly squeezed orange juice from 2 to 3 oranges
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1/4 cup freshly squeezed lemon juice from about 2 lemons
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1 tablespoon Dijon mustard
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1/2 teaspoon ground ginger
Directions
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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.
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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.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
24 | Calories |
0g | Fat |
6g | Carbs |
0g | Protein |
Nutrition Facts | |
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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. |