BLACK CURRANT CUMBERLAND SAUCE

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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

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

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