Name: Black Currant Cumberland Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1 1/2 cups, 6 serving(s)
Ingredients: 12 ounces black currants, about 2 cups; 3/4 cup dark brown sugar, packed; 1 large blood orange, juiced and zested (or other orange); 1/2 cup ruby port; 1 tablespoon ruby port

Recipe by threeovens

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This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.

Ready In:: 25mins
Serves:
Yields:
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ingredients

12 ounces black currants, about 2 cups
³⁄₄ cup dark brown sugar, packed
1 large blood orange, juiced and zested (or other orange)
¹⁄₂ cup ruby port
1 tablespoon ruby port

directions

Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
Stir until sugar dissolves.
Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
Cool, cover, and refrigerate overnight.

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RECIPE MADE WITH LOVE BY

@threeovens

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@threeovens

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"This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants."

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creation by threeovens

7/26/2009

This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.