Cumberland Sauce

By Craig Claiborne

Total Time
20 minutes
Rating
3(9)
Notes
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Ingredients

Yield:1 cup
  • 1lemon
  • 1orange
  • ½cup water
  • ½cup Port wine
  • 2tablespoons red currant jelly
  • 2tablespoons red wine vinegar
  • ½teaspoon imported mustard, preferably Dijon
  • Salt to taste, if desired
  • Pinch cayenne pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

140 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 1 gram protein; 502 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.

  2. Step 2

    Squeeze the juice from the lemon and orange and set aside.

  3. Step 3

    Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.

  4. Step 4

    Bring to the boil and let simmer five minutes. Let cool. Serve.

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3 out of 5
9 user ratings
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Cooking Notes

Linda

With the citrus peel I added a little fresh ginger root. A bit more mustard than called for as well.

Linda

With the citrus peel I added a little fresh ginger root. A bit more mustard than called for as well.

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