Cumberland Sauce

ChrisMc's Note:

This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England.

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1 cup

• 1 julienned orange rind
• ½ cup currant jelly
• 1⁄3; cup port wine or 1⁄3; cup sherry wine
• 1⁄3; cup orange juice
• ¼ teaspoon dry mustard
• 1 pinch ground ginger
• 1 tablespoon cornstarch
• 1 dash lemon juice
• 1 pinch cayenne pepper
• salt and pepper

Directions:

1. Blanch the rind in boiling water.
2. Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
3. Combine cornstarch with reserved juice and add to boiling mixture.
4. Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
5. Strain the sauce and add the blanched orange rind.

Reviews

[tppirone]

Easy and unbelievable on leftover beef. I used the wine I had - a cabernet - certainly didn't detract from the flavor at all. My husband is a bland flavor man and I am a spicy girl - we both loved it.

[Lardygeezer]

I think you will find that this is English and not Irish, not that it matters as its really yummy. I suggest you try it with some warmed brie and plain crackers.

[Tasty Tidbits]

This was spot on! An excellent sauce. I served it with roasted lamb loins last night and everyone really enjoyed it. Thanks very much!