From webmaster@nikibone.com Wed Sep 11 15:42:32 2002 Date: Wed, 11 Sep 2002 14:19:13 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Cumberland Sauce Followup-To: rec.food.cooking, rec.food.recipes Cumberland Sauce This sauce is frequently served with ham, venison or lamb. 1 zest and juice Orange 1 zest and juice Lemon 4 Tbsp Redcurrant jelly 1 tsp Dijon mustard 4 Tbsp Port pinch Ground ginger (optional) Cover the orange and lemon zest with water, simmer for 5 minutes and drain. Place the orange and lemon juices, redcurrant jelly and mustard in a pan and heat gently, stirring continuously, until the jelly has melted. Simmer for 5 minutes. Add the port and ginger if using. Serve hot in a jug or sauce boat. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.