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Cumberland Sauce

Use with venison and game.

zest of 1 orange, chopped finely
1 cup port wine, or madeira
juice of 1 orange
1 tablespoon lemon juice
1/2 cup currant jelly
cayenne pepper
ginger, Optional

Cook zest with wine until reduced by one-third. Add remaining ingredients and cook until jelly is melted.

Source: Roma Cayia

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