Cumberland Sauce Recipe

From Dorothy McNett's Recipe Book.

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Cumberland Sauce

From Dorothy McNett's recipes at 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 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.

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