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 |
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- 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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