English Cumberland Sauce
- 10m Prep Time
- 8m Cook Time
- 18m Ready In
About ⅔ cup A red currant sauce particularly suited to serving with venison. It is best served cold.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One 2 × ¾-inch strip orange zest, removed with a vegetable peeler and thinly sliced crosswise into slivers
- ½ cup red currant jelly
- ⅓ cup port
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- Black pepper to taste
Let's Cook
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Step 1.
Bring a medium saucepan of water to a rolling boil and add: One 2 × ¾-inch strip orange zest, removed with a vegetable peeler and thinly sliced crosswise into slivers
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Step 2.
Blanch for 3 minutes, then drain. Dry the pan and add the blanched zest back to it along with: ½ cup red currant jelly; ⅓ cup port; ½ teaspoon dry mustard; ¼ teaspoon salt; Black pepper to taste
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Step 3.
Place over medium heat and bring to a simmer, whisking frequently. Reduce the heat and simmer gently for 5 minutes. Let cool completely and refrigerate until cold before serving.