Ruby Cumberland Sauce

Name: Ruby Cumberland Sauce
Yield: 3½ cups
Ingredients: 1 tablespoon finely slivered orange zest; ½ cup ruby port wine; ¼ cup fresh orange juice; 1½ tablespoons finely slivered lemon zest; 2 cups red currant jelly; ½ teaspoon salt; 1½ teaspoons coarsely ground black pepper; ½ cup finely chopped shallots; ¼ cup fresh lemon juice; 1½ teaspoons ground ginger; 1 tablespoon dry mustard

Preparation info

3½
cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our Ruby Cumberland Sauce is great as a glaze. You can also chili it and serve it with pátés and game terrines, and with lamb or duck.

Ingredients

2 cups red currant jelly
½ cup ruby port wine
1 tablespoon

Sauce
Gluten-free
Vegan

Method

Combine all the ingredients in a small saucepan, and place over medium-low heat. Stir frequently until the jelly has melted. Remove the pan from the heat, and let the sauce stand for at least 30 minutes.