Hot cumberland sauce

2 cups

Ingredients

Quantity Ingredient
1 teaspoon Dry mustard
1 tablespoon Brown sugar
½ teaspoon Powdered ginger
⅛ teaspoon Cayenne
¼ teaspoon Salt
¼ teaspoon Ground cloves
1½ cup Port wine
½ cup Raisins; opt'l
2 teaspoons Cornstarch
2 tablespoons Cold water
¼ cup Red currant jelly
1 tablespoon Grated orange rind
1 tablespoon Grated lemon rind
¼ cup Orange juice
2 tablespoons Lemon juice

Directions

Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens. Add the remaining ingredients and stir together. Serve with game, ham, roasts and tongue.

Submitted By JIM WELLER On 05-21-95

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