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