See Also: Cooking Club · Sauces and Marinades
Cumberland Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve at room temperature with chicken, turkey, cornish hens, duck, etc. This is a great fondue sauce served with beef, veal or chicken fondues. Also very popular in England served with Smoked Salmon....an appetizer or even a main dish.
1/4 cup red currant jelly, or any jam or jelly you have
2 tablespoons sherry, Madeira, or port
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon sweet or smoked paprika
1/2 teaspoon ground ginger
Heat the jelly or jam until it melts, add remaining ingredients and blend well. Allow to cool to blend flavors and to thicken slightly.
Recipe created 2007-09-06.
