Cumberland sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Red currant jelly |
| Juice of 1 Orange | ||
| Juice of 1/2 Lemon | ||
| ¼ | cup | Port wine |
Directions
METHOD: Gently heat red currant jelly until melted and stir in strained orange juice with lemon juice and port. Serve hot or cold.
If this sauce is not to be followed by oranges in caramel, needle-like strips or orange peel may be added tot he sauce. The strips should first be blanched in boiling water for 5 minutes.
Submitted By SANDRA MAY On 01-14-95