Prep 5 mins
Cook 15 mins
Serve with ham or other meat and game. Makes about 1 1/2 cups.
- 1 orange
- 1 lemon
- 1⁄2 cup port wine
- 3⁄4 cup red currant jelly
- 1 tablespoon red wine vinegar
- 1 pinch cayenne pepper
- 1⁄2 teaspoon prepared mustard, if desired
- 6 candied cherries, finely chopped
- Peel orange and lemon carefully so that no white pith is removed. Cut the peel into julienne strips. Place strips in a medium saucepan; cover with water. Cook for about 5 minutes. Strain strips; set aside.
- In a medium saucepan add juice from the lemon and orange and all remaining ingredients, except the cherries. Add the drained strips. The mustard, if desired, will add an extra sharpness.
- Boil mixture gently for about 5 minutes over high heat. Remove from heat and cool. Add the cherries.
Oh yummy, very yummy! I prepared this recipe as listed with the exception of the red wine vinegar - didn't have any, so substituted balsamic. I made this sauce to go with Liver & Onion Tart (237782), where a Cumberland Sauce was recommended as an accompaniment, and it worked really well. I now have a jar of this sauce in the fridge all the time, and am experimenting with other uses. It is a lovely marinade for meat before putting on the barbeque. Thank you, Bec, for sharing this lovely recipe!!