A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Traditional Cumberland Sauce
- add review
- #14631
Ever wonder how a sauce can define a dish? This traditional cumberland sauce, with its blend of tart, sweet, and spice notes, could be your new secret weapon at dinner parties.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups water
1 tablespoon finely chopped shallot
1 tablespoon finely slivered orange zest
1 tablespoon finely slivered lemon zest
1/2 cup red currant jelly
1/4 cup tawny port
1/4 teaspoon dry mustard
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/8 teaspoon ground cayenne pepper or to taste
directions
Heat water in small saucepan over medium heat to boiling. Add shallot and orange and lemon zests, blanch 3 minutes. Drain in fine mesh sieve.
Combine shallot zest mixture, red currant jelly, port, dry mustard, ginger and ground red pepper in small non-corrosive saucepan. Heat over medium heat to boiling. Cook, uncovered, until jelly is smooth and mixture is well combined, about 3 minutes.
Transfer to small heat proof bowl to cool at room temperature. Refrigerate, covered until well chilled. Serve sauce hot or cold. Serve with baked ham, roast venison or roast Cornish hen.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
January 28, 2017
I grew up having this on ham. Made it myself for the first time and boy oh boy did it bring back good memories. Tasted just like I remember. It does contain ingredients that one doesn't always have on hand (port, currant jelly) but it's worth buying them for this recipe. Haven't had it on venison as the recipe mentions but I bet it would be delicious.