TRADITIONAL CUMBERLAND SAUCE
Provided by luckytrim
Time 2h
Yield 2 cups
Number Of Ingredients 10
Steps:
- Heat water in small saucepan over medium heat to boiling. Add shallot and orange and lemon zests, blanch 3 minutes. Drain in fine mesh sieve. Combine shallot zest mixture, red currant jelly, port, dry mustard, ginger and ground red pepper in small non-corrosive saucepan. Heat over medium heat to boiling. Cook, uncovered, until jelly is smooth and mixture is well combined, about 3 minutes. Transfer to small heat proof bowl to cool at room temperature. Refrigerate, covered until well chilled. Serve sauce hot or cold. Serve with baked ham, roast venison or roast Cornish hen.
CUMBERLAND SAUCE
Provided by Craig Claiborne
Categories lunch, condiments, sauces and gravies
Time 20m
Yield 1 cup
Number Of Ingredients 9
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
PORK TENDERLOIN WITH CUMBERLAND SAUCE
My favorite pork tenderloin recipe! "Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree."
Provided by Julesong
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a nonstick skillet over medium-high heat.
- Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
- Transfer to plates or a platter and keep warm.
- Add remaining 1 tsp oil to the skillet.
- Add onions or shallots and cook, stirring, until softened, about 30 seconds.
- Add wine and bring to a boil, stirring.
- Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
- Dissolve cornstarch in lemon juice and whisk into the sauce.
- Cook, stirring, until thickened and glossy.
- Remove from heat and stir in jelly, sugar and mustard.
- Taste and adjust seasonings with more salt and pepper, if needed.
- Spoon the sauce over the pork.
- Serves 2 with side dishes, and doubles easily.
- Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
- Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.
CUMBERLAND SAUCE
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
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.
BLACK CUMBERLAND SAUCE
My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
- Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
- Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
- Bring sauce to a boil; remove from heat.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g
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