Cumberland Sauce

Share this Article: 

Rate this Recipe: 

No votes yet

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.

Cooking & Recipes

Yield: 

Makes about 2-1/2 cups.

Preparation Method

Add new comment

Free Almanac Newsletters

Almanac Weekly Companion 

The Almanac.com General Store

Almanac Recipe Box