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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe for Cumberland sauce has a great depth of flavor. It's delicious with pork, turkey, and venison and can be used as a glaze for ham. Ingredients:
2 1/2 cups port wine, divided |
1 (10 1/2-ounce) jar red currant jelly |
3 tablespoons light brown sugar |
2 tablespoons grated orange rind |
2/3 cup fresh orange juice |
1 1/2 tablespoons grated fresh ginger |
2 teaspoons dry mustard |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
2 1/2 tablespoons cornstarch |
Directions:
1. Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
2. Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
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