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    Saturday, December 26, 2015

    Cumberland sauce Recipe

    Cumberland sauce Recipe

        1 orange
        1 lemon
        1 x 225g jar red currant jelly
        125ml (1/2 cup) port
        1 tablespoon red wine vinegar
        1/4 teaspoon mustard powder
        Pinch of cayenne pepper
        1/2 teaspoon cornflour
        2 teaspoons water
        Salt & freshly ground black pepper

    Cumberland sauce Recipe

        Step 1

        Use a zester to remove rind from the orange and lemon. (Alternatively, use a vegetable peeler to peel rind from the orange and lemon, then use a small sharp knife to remove the white pith and cut the rind into long thin strands.) Juice the orange and lemon. Place rind in a medium saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until rind softens. Drain and return rind to the saucepan.
        Step 2

        Add the orange and lemon juice, red currant jelly, port, vinegar, mustard powder and cayenne pepper to the rind. Cook, stirring, over medium heat for 4 minutes or until mixture melts. Reduce heat to low and simmer, stirring occasionally, for 6-8 minutes or until sauce thickens slightly.
        Step 3

        Combine the cornflour and water in a small bowl. Add the cornflour mixture the to rind mixture and cook, stirring constantly, over medium heat, for 1 minute or until mixture comes to the boil and thickens slightly. Taste and season with salt and pepper. Transfer to a heatproof serving jug. Serve warm or place a piece of plastic wrap directly on the surface of the sauce until it is completely covered. Set aside at room temperature until required.

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    Item Reviewed: Cumberland sauce Recipe Rating: 5 Reviewed By: Mrs. Chef
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