Cumberland sauce - house beautiful

Yield: 3 1/2 cups

Measure Ingredient
2 cups Red currant jelly
½ cup Ruby port wine
1 tablespoon Finely slivered orange zest
1½ tablespoon Finely slivered lemon zest
¼ cup Fresh orange juice
¼ cup Fresh lemonjuice
½ cup Finely chopped shallots
1 tablespoon Dry mustard
1½ teaspoon Ground ginger
1½ teaspoon Coarsely ground black pepper
½ teaspoon Salt

In a small saucepan over medium-low heat, cook all ingredients, stirring constantly, until the jelly has melted. Pour sauce into a bowl and cool to room temperature. Refrigerate for 2 hours or until sauce has set to the consistency of jelly. Makes 3½ C.

House Beautiful/March/94 Scanned & fixed by DP & GG

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