Cumberland sauce #1

2 Cups

Ingredients

Quantity Ingredient
1 teaspoon Dry Mustard
1 tablespoon Brown Sugar
14 teaspoons Ginger, Powdered
1 pinch Cayenne
¼ teaspoon Salt
¼ teaspoon Cloves, Ground
1½ cup Port Wine
½ cup Seedless Raisins
½ cup Blanched Almonds, Slivered
2 tablespoons Cornstarch
2 tablespoons COLD Water
½ cup Red Currant Jelly
1 tablespoon Mixed Orange & Lemon Rind, Grated
¼ cup Orange Juice
2 tablespoons Lemon Juice
2 tablespoons Grand Marnier

Directions

Combine the dry mustard, brown sugar, powdered ginger, cayenne, salt, ground cloves, port wine, seedless raisins and slivered almonds in a saucepan. Cover. Simmer 8 minutes. Dissolve the cornstarch in the cold water. Stir the cornstarch into the sauce. Simmer 2 minutes. Stir in the red currant jelly, the mixed orange & lemon rind, the orange juice and the lemon juice. Add the Grand Marnier. Posted to EAT-L Digest by Joel Ehrlich <Joel.Ehrlich@...> on Jul 8, 1997

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