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
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