Cumberland Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1lemon
- 1orange
- ½cup water
- ½cup Port wine
- 2tablespoons red currant jelly
- 2tablespoons red wine vinegar
- ½teaspoon imported mustard, preferably Dijon
- Salt to taste, if desired
- Pinch cayenne pepper
Nutritional analysis per serving (2 servings)
144 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 1 gram protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.
- Step 2
Squeeze the juice from the lemon and orange and set aside.
- Step 3
Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
- Step 4
Bring to the boil and let simmer five minutes. Let cool. Serve.
Private Notes
Comments
With the citrus peel I added a little fresh ginger root. A bit more mustard than called for as well.
The recipe was not clear and it didn’t turn out well. Where it said ‘discard the shreds” I did exactly that, and continued with the water they’d boiled in. Delia Smith’s recipe on line is much clearer, you keep the orange and lemon rind and discard the water. I’ll have to try again.
With the citrus peel I added a little fresh ginger root. A bit more mustard than called for as well.