Cumberland Sauce

Name: Cumberland Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 1 teaspoons ground ginger; 59 milliliters freshly squeezed lemon juice from about 2 lemons; 1 Rind from lemon, finely julienned; 118 milliliters freshly squeezed orange juice from 2 to 3 oranges; 1 Rind from orange, finely julienned; 237 milliliters Ruby port; 340 grams red currant jelly

Cumberland Sauce is a gluten free and vegan sauce. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 178 calories, 0g of protein, and 0g of fat each. Head to the store and pick up dijon mustard, rind from lemon, currant jelly, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Fill a small sauce pan with 2 inches of water and bring to a boil over high heat.

Ingredients you will need

Sauce

Water

Equipment you will use

Sauce Pan

Place orange and lemon rind in boiling water and blanch for 5 minutes. Strain rinds from water.

Ingredients you will need

Lemon Peel

Orange

Water

Return now empty saucepan to stove and add in port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally.

Ingredients you will need

Red Currant Jelly