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Cumberland Sauce


Course : Sauces
Serves: 2
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Ingredients:


2 teaspoons orange zest

1/4 cup port

1/3 cup red burgundy

1 cup red currant jelly

2 teaspoons dry mustard

1 teaspoon fresh lemon juice

1/4 teaspoon liquid hot pepper sauce

1/4 teaspoon kosher salt

1/4 teaspoon white pepper
 

Preparation / Directions:


combine zest and port in a saucepan, over a medium flame heat to a boil, reduce heat, and simmer for 5 minutes stir in remaining ingredients remove from heat and stir to mix well cover and let stand for 4-24 hours serve over cold sliced beef

 

Nutritional Information:

10 Calories (kcal); trace Total Fat; (36% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 235mg Sodium

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