Black Cumberland Sauce Good Recipes

Black Cumberland Sauce

"My 'Black Cumberland' model of the traditional crimson currant Cumberland sauce, makes use of black currants and a few very browned onions. Serve this sauce, hot or bloodless, along any meat roast."

Ingredients :

  • 1 teaspoon vegetable oil
  • half of cup minced onion
  • 1/3 cup purple wine
  • 1 cup black currant jelly
  • 2 oranges, zested and juiced
  • 1 lemon, zested and juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons freshly ground black pepper, or to flavor
  • 1/four teaspoon mustard powder
  • 1/four teaspoon floor ginger
  • 1 pinch cayenne pepper
  • salt to taste

Instructions :

Prep : 15M Cook : 6M Ready in : 30M
  • Heat vegetable oil in huge saucepan over medium warmness. Cook and stir onions within the warm oil, till almost dark brown, 10 to fifteen minutes.
  • Pour wine into the saucepan, carry to a simmer and prepare dinner until decreased with the aid of half of, about 1 minute; eliminate pan from heat.
  • Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion aggregate till mixed.
  • Bring sauce to a boil; remove from warmness.

Notes :

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