Cumberland sauce #1
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dry Mustard |
| 1 | tablespoon | Brown Sugar |
| 14 | teaspoons | Ginger, Powdered |
| 1 | pinch | Cayenne |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Cloves, Ground |
| 1½ | cup | Port Wine |
| ½ | cup | Seedless Raisins |
| ½ | cup | Blanched Almonds, Slivered |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | COLD Water |
| ½ | cup | Red Currant Jelly |
| 1 | tablespoon | Mixed Orange & Lemon Rind, Grated |
| ¼ | cup | Orange Juice |
| 2 | tablespoons | Lemon Juice |
| 2 | tablespoons | Grand Marnier |
Directions
Combine the dry mustard, brown sugar, powdered ginger, cayenne, salt, ground cloves, port wine, seedless raisins and slivered almonds in a saucepan. Cover. Simmer 8 minutes. Dissolve the cornstarch in the cold water. Stir the cornstarch into the sauce. Simmer 2 minutes. Stir in the red currant jelly, the mixed orange & lemon rind, the orange juice and the lemon juice. Add the Grand Marnier. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@...> on Jul 8, 1997