Ingredients for Cumberland Sauce
- Orange Rind
- Currant Jelly
- Port Wine
- Orange Juice
- Dry Mustard
- Ground Ginger
- 1 tablespoon cornstarch
- Lemon Juice
- Cayenne Pepper
- Salt And Pepper
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How to Make Cumberland Sauce
- Blanch 1/2 cup orange rind in boiling water for 1 minute. Remove and chop finely. Set aside.
- In a saucepan, combine 1 cup red currant jelly, 1/2 cup red wine (e.g., port or Burgundy), 1/4 cup orange juice, 1 tablespoon Dijon mustard, and 1 teaspoon grated fresh ginger. Bring to a boil over medium heat.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of reserved orange juice until smooth. Add to the boiling sauce and whisk constantly until thickened.
- Reduce heat to low. Stir in 1 tablespoon lemon juice, 1/4 teaspoon cayenne pepper (or to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring constantly, until thickened to your desired consistency (about 1-2 minutes).
- Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract as much sauce as possible. Stir in the blanched and chopped orange rind.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
396g
Fat
0g
Carbs
48g
