Cumberland Sauce
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Yield: Makes about 2-1/2 cups.
Goes particularly well with duck and venison.Ingredients:
1 cup currant jelly1 tablespoon prepared mustard
1 teaspoon grated onion
1/2 teaspoon ginger
grated peel of 1 orange and 1 lemon
1/2 cup orange juice
2 tablespoons lemon juice
1/2 cup Marsala wine
1 tablespoon cornstarch
2 tablespoons water
Instructions:
In a saucepan, combine all the ingredients except the cornstarch and water. Mix well and cook over hot water or very low heat, stirring, until the jelly melts. Mix the cornstarch and water, add to the sauce and stir until the sauce is thickened and transparent.Browse Similar Recipes
- By Category: Sauces
- By Prep Methods: Simmer
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