CUMBERLAND
SAUCE
Makes: 1 1/2 cups
1 cup red currant jelly 1
tablespoon chopped shallots 1 tablespoon orange zest 1 tablespoon lemon
zest 1 teaspoon grated ginger 1 teaspoon English mustard 1/2 cup
port wine 2 tablespoons orange juice 1 tablespoon lemon juice 1/2
teaspoon salt 1/8 teaspoon cayenne pepper
Melt red currant jelly;
add shallots, julienned orange and lemon zest and fresh grated ginger. Mix
mustard in wine and add to currant jelly. Add orange and lemon juice and simmer
for 5 to 10 minutes. Season with salt and cayenne pepper.
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