Recipe for Cumberland Sauce


1/2 cup red currant jelly
1 juice of 1 orange
1 juice of 1/2 lemon
1/4 cup port wine


METHOD: Gently heat red currant jelly until melted and stir in strained orange juice with lemon juice and port. Serve hot or cold.

If this sauce is not to be followed by oranges in caramel, needle-like strips or orange peel may be added tot he sauce. The strips should first be blanched in boiling water for 5 minutes.

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