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Cumberland Sauce

By John, 12 February, 2017
Region
Colonial
Description
This classic sauce for cold ham is based on red currant jelly and port with brown sugar and spices. It's great for a picnic-style brunch.
Yield
2 Cups
Preparation time
30 minutes
Ingredients
1 t dry mustard
2 T Lemon Juice
1⁄4 c Orange Juice
1 T Grated Orange Zest (or lemon zest)
1⁄4 c Red Currant Jelly
2 T Cold Water
2 t Corn Starch
1⁄2 c Slivered almonds
1⁄2 c Raisins
1 1⁄2 c Port Wine
1⁄4 t ground cloves
1⁄4 t Salt
1 pn cayenne
1⁄4 t ground ginger
1 T Brown Sugar
2 T Grand Marnier
Instructions
  1. Combine the spices, sugar, and salt and stir into the port wine.
  2. Add the raisins and almonds and simmer the wine mixture, covered, over moderate heat for 8 minutes.
  3. Stir the cornstarch into the water, and add the mixture to the simmering sauce. Cook for two minutes.
  4. Add the remaining ingredients. Bring to a simmer, then remove from heat.
  5. Serve cold with sliced ham or game.
Notes
This is also traditionally served with cold sliced game meats.
Source
The Joy of Cooking

Book traversal links for Cumberland Sauce

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  • David's Steak Sauce

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