Return to Content

Cumberland Sauce

Cumberland Sauce
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes about 2-1/2 cups.

Goes particularly well with duck and venison.

Ingredients:

  • 1 cup currant jelly
  • 1 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.
Updated Wednesday, July 25th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350