Favorite Cumberland Sauce

"Not sure where I found this but have been using it for years. Supposed to be for game but we like with with ham and cold turkey. Enjoy..... very easy to make."
 
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Ready In:
20mins
Ingredients:
7
Yields:
1 cup
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ingredients

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directions

  • Bring orange juice to a boil with the jelly, shallot and Port, stirring until the jelly is melted.
  • Boil mixture until it has reduced to about 2/3 cup
  • In a small dish stir together lemon juice and mustard.
  • Stir into the jelly mixture with the zest.
  • Chill, covered.
  • Will keep 2 days if kept covered and chilled.

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RECIPE SUBMITTED BY

This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things. <br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything. <br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
 
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