CUMBERLAND SAUCE

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Cumberland Sauce image

Provided by Craig Claiborne

Categories     lunch, condiments, sauces and gravies

Time 20m

Yield 1 cup

Number Of Ingredients 9

1 lemon
1 orange
1/2 cup water
1/2 cup Port wine
2 tablespoons red currant jelly
2 tablespoons red wine vinegar
1/2 teaspoon imported mustard, preferably Dijon
Salt to taste, if desired
Pinch cayenne pepper

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

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