Cumberland Sauce

Recipe Ingredients

4		Shallots
12 oz	340g	Red-currant jelly
2/3 cup	157ml	Port wine
1 tablespoon	15ml	Wine vinegar
1 teaspoon	5ml	Dijon-style mustard
		Thinnest possible rind from 1 orange - slivered
		Thinnest possible rind from 1 lemon - slivered
		Juice of 1/2 orange
		Juice of 1/2 lemon

Recipe Instructions

Parboil shallots, drain and mince. Melt jelly with port in top part of a double boiler over boiling water. Add vinegar, mustard, shallots, and slivered rinds. Stir in orange and lemon juices. Cook over boiling water until rind is tender but not mushy, about 10 minutes. Chill.

This recipe yields about 2 1/2 cups of sauce.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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