Monday, February 2, 2009

Cumberland Sauce

This is a traditional Cumberland Sauce recipe. It is a fruit based sauce used on non-white meats such as beef, lamb, and venison. It is a ubiquitous British accompaniment and can be found in jars on supermarket shelves world wide. Mima noted that this was one of Daddy's (who we called Pops) favorite.

2 Tablespoons orange juice
grated rind of one orange
1 Tablespoon lemon juice
1/2 teaspoon ginger
1 Teaspoon prepared mustard
1/4 cup currant jelly

  1. In a saucepan over low to medium heat, add first five ingredients.
  2. When it begins to simmer, add currant jelly.
  3. Stir until all the jelly has melted.
  4. Pour over warm meat (beef, lamb, venison etc.)

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