Our BetterMost Community > The Holiday Forum
The Condiment Aisle: Cranberry Sauce, Relishes, Chutneys....
CellarDweller:
Yuck! Not good news.
Front-Ranger:
High time entertainment for a snowy day...making my annual Cumberland Sauce! How are your Thanksgiving preparations coming along?
--- Quote from: Front-Ranger on December 10, 2008, 11:45:00 pm ---CUMBERLAND SAUCE
Makes: 1 1/2 cups
1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger. Mix mustard in wine and add to currant jelly. Add orange and lemon juice and simmer for 5 to 10 minutes. Season with salt and cayenne pepper.
--- End quote ---
Jeff Wrangler:
--- Quote from: Front-Ranger on November 17, 2015, 01:27:04 pm ---High time entertainment for a snowy day...making my annual Cumberland Sauce! How are your Thanksgiving preparations coming along?
--- End quote ---
What do you use it for, or on? Do you put it on meat, or poultry?
Front-Ranger:
Yes, both meat and poultry!
CellarDweller:
A classic sauce made from redcurrants and oranges, with a splash of port to give it a unique flavour.
Uses in the Kitchen
Serve alongside hot and cold meats, with gammon or with sausages. Use to enrich sauces or gravies for game or other meats.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version