Recipe by Acerast
Cumberland Sauce is used as a condiment for cold meats. I've often seen this sauce associated with US cooking but have since learned that it is an Old English sauce from the Cumbria region of England. It certainly demonstrates the English influence on our cooking here in the USA! This is one from Robert Ackart's "Spirited Cooking, An Introduction to Wine in the Kitchen".
- 1⁄2 cup currant jelly
- 1 small onion, peeled and finely chopped
- 1 lemon
- 1 orange
- 3⁄4 teaspoon dry ginger
- 1 teaspoon dry mustard
- 2 teaspoons cornstarch
- 1 cup tawny port
- 1 dash salt
Directions See How It's Made
- Grate and collect the rind from the lemon.
- Juice the lemon and the orange; strain to remove seeds.
- In a blender, combine the lemon peel, lemon juice, orange juice and the remainder of the ingredients and process them for 15-20 seconds or until the mixture is smooth.
- Pour the sauce into a saucepan and bring it to a boil, stirring until it is somewhat thickened and smooth.
- Reduce the heat and simmer for 5 minutes, stirring occasionally.
- Cool and serve at room temperature or chilled.