A flavorsome accompaniment to pork, turkey and broiled or grilled chicken, this recipe is a traditional favorite.
- 2 cups red currant jelly
- 4 tablespoons thinly sliced orange zest
- 1/4 cup orange juice concentrate
- 2 tablespoons sugar
- 1 tablespoon mustard powder
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup dry port
In a saucepan over low heat, cook all of the ingredients except the port for 2 minutes. Stir occasionally, being careful not to let it burn.
Add the port and simmer for another 2 minutes or until thickened. Remove the zest.
Ladle the sauce into a sterilized container and seal. Cool the sauce and refrigerate for up to 2 weeks.
PREPARATION TIP: You can easily double or triple this recipe and make this sauce just before Christmas. Packed in decorative jars, Cumberland Sauce makes a delicious gift for your friends and neighbors.
STERILIZING TIP: Start with clean equipment, dish towels and especially hands. Check the jars for cracks or chips, discarding any that may be damaged. Also check the closures between the jars and lids, insuring that there is no seepage. Fill the jars with boiling water. Let stand for 10 minutes. Pour off the water and turn the jars upside down on clean dish towels to dry.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
94 calories; 0g total fat; 0mg cholesterol; 39mg sodium; 21g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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