Best Black Currant Cumberland Sauce Recipes

BLACK CURRANT CUMBERLAND SAUCE

Black Currant Cumberland Sauce image

Provided by Indrani Sen

Categories easy, condiments, dips and spreads

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

Ingredients

12 ounces (about 2 cups) fresh or frozen black currants, stems removed
3/4 cup packed dark brown sugar
Juice and finely grated zest of 1 large blood orange or other orange
1/2 cup plus 1 tablespoon ruby port wine

Steps:

In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 59 grams

BLACK CURRANT CUMBERLAND SAUCE

Black Currant Cumberland Sauce image

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

Provided by threeovens

Categories Sauces

Time 25m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 13.9, Carbohydrate 42.2, Fiber 0.7, Sugar 31.1, Protein 1.1