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
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.
BAKED HAM WITH CUMBERLAND SAUCE
The centerpiece of a beautiful spring family dinner. this golden ham with tangy jewel-toned cumberland sauce is impressive to serve. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings (1-3/4 cups sauce).
Number Of Ingredients 11
Steps:
- Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.
Nutrition Facts : Calories 325 calories, Fat 17g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1233mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein.
FAVORITE CUMBERLAND SAUCE
Not sure where I found this but have been using it for years. Supposed to be for game but we like with with ham and cold turkey. Enjoy..... very easy to make.
Provided by waynejohn1234
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Bring orange juice to a boil with the jelly, shallot and Port, stirring until the jelly is melted.
- Boil mixture until it has reduced to about 2/3 cup
- In a small dish stir together lemon juice and mustard.
- Stir into the jelly mixture with the zest.
- Chill, covered.
- Will keep 2 days if kept covered and chilled.
Nutrition Facts : Calories 635.7, Fat 1.4, SaturatedFat 0.1, Sodium 55.7, Carbohydrate 153.5, Fiber 5.6, Sugar 111.4, Protein 3.5
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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