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 Cumberland sauce

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Age : 50
Registration date : 2008-09-25

Cumberland sauce Empty
PostSubject: Cumberland sauce   Cumberland sauce EmptyNovember 8th 2012, 1:23 pm

Cumberland sauce

This is a wonderfully rich vibrantly colored sauce. We suggest
serving it with our baked ham, but it is also very
good with cold meats, turkey at Christmas, and game pie.

Serves 6
1 orange
12oz jar red currant jelly
21⁄2fl oz (75ml) red wine
1 tsp Dijon mustard
a dash of Worcestershire sauce
salt and freshly ground
black pepper
juice of 1⁄2 lemon

1 Using a potato peeler, remove very thin strips of peel from the orange. Scrape off any
white pith from the underside. Cut into needle-thin strips and transfer to a pan. Cover with
water, bring to a boil, and simmer over low heat for 3–4 minutes or until soft. Drain, refresh
in cold water, then dry well with paper towels and set aside.
2 Put the red currant jelly and wine into a saucepan. Squeeze the orange and add the juice
to the pan with the mustard and Worcestershire sauce. Whisk over high heat until the jelly
has melted, then boil rapidly for 4–5 minutes or until reduced by half.
3 Season with salt and freshly ground black pepper, add lemon juice to taste, then spoon
into a serving dish and sprinkle with the orange strips. Serve warm or cold.

The sauce can be made up to 1 week ahead.
To serve warm, reheat gently in a pan. Not
suitable for freezing.

A hungry stomach seldoms scorns plain food.
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