Cumberland Sauce Recipe Jamie Oliver Recipe Cards Recipe For Chicken

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CUMBERLAND SAUCE



Cumberland Sauce image

Provided by Craig Claiborne

Categories     lunch, condiments, sauces and gravies

Time 20m

Yield 1 cup

Number Of Ingredients 9

1 lemon
1 orange
1/2 cup water
1/2 cup Port wine
2 tablespoons red currant jelly
2 tablespoons red wine vinegar
1/2 teaspoon imported mustard, preferably Dijon
Salt to taste, if desired
Pinch cayenne pepper

Steps:

  • 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.
  • Squeeze the juice from the lemon and orange and set aside.
  • Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
  • Bring to the boil and let simmer five minutes. Let cool. Serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 502 milligrams, Sugar 19 grams, TransFat 0 grams

CUMBERLAND SAUCE



Cumberland Sauce image

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.

Provided by ChrisMc

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 10

1 julienned orange rind
1/2 cup currant jelly
1/3 cup port wine or 1/3 cup sherry wine
1/3 cup orange juice
1/4 teaspoon dry mustard
1 pinch ground ginger
1 tablespoon cornstarch
1 dash lemon juice
1 pinch cayenne pepper
salt and pepper

Steps:

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

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