Recipe Archives->Sauces->Cumberland 01

Cumberland Sauce
Makes 1 1/2 cups.

1 orange peel, 1-inch square
3/4 c orange juice
1/2 c currant jelly
2 tb claret wine
1/4 ts ground ginger
4 ts cornstarch
1 tb lemon juice

Put all of the ingredients in a blender container and blend until
the ingredients are combined and the orange peel is finely chopped.
Pour into a saucepan and cook, stirring constantly, until the
mixture is thickened and bubbly.  Cook 1 to 2 minutes longer.
Serve the sauce, hot or cold, with meat or poultry.

Printable version: cumberland01.txt.