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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast. Ingredients:
1 teaspoon vegetable oil |
1/2 cup minced onion |
1/3 cup red wine |
1 cup black currant jelly |
2 oranges, zested and juiced |
1 lemon, zested and juiced |
1 tablespoon brown sugar |
2 teaspoons freshly ground black pepper, or to taste |
1/4 teaspoon mustard powder |
1/4 teaspoon ground ginger |
1 pinch cayenne pepper |
salt to taste |
Directions:
1. Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
2. Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
3. Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
4. Bring sauce to a boil; remove from heat.
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