Cumberland Sauce

Preparation info

  • About

    1½ cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup currant jelly
  • Grated rind and juice of 2 lemons
  • Grated rind and juice of 1 orange
  • 1 tablespoon grated horseradish (optional)

    Method

    Beat all the ingredients together. Chill and serve on cold tongue.