Hot cumberland sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Dry mustard |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Powdered ginger |
| ⅛ | teaspoon | Cayenne |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| 1½ | cup | Port wine |
| ½ | cup | Raisins; opt'l |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Cold water |
| ¼ | cup | Red currant jelly |
| 1 | tablespoon | Grated orange rind |
| 1 | tablespoon | Grated lemon rind |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Lemon juice |
Directions
Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.
Submitted By JIM WELLER On 05-21-95