Craig Claiborne

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

Method

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