Hot Cumberland Sauce

Recipe Ingredients

1 teaspoon	5ml	Dry mustard
1 tablespoon	15ml	Brown sugar
1/2 teaspoon	2.5ml	Powdered ginger
1/8 teaspoon	0.6ml	Cayenne
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cloves
1 1/2 cups	355ml	Port wine
1/2 cup	80g / 2.8oz	Raisins - opt'l
2 teaspoons	10ml	Cornstarch
2 tablespoons	30ml	Cold water
1/4 cup	15g / 0.5oz	Red currant jelly
1 tablespoon	15ml	Grated orange rind
1 tablespoon	15ml	Grated lemon rind
1/4 cup	59ml	Orange juice
2 tablespoons	30ml	Lemon juice

Recipe Instructions

Combine the first seven ingredients and the raisins, if used, in a sauce pan and bring to a simmer for 5 min.

Make a slurry of the cornstarch and water and add; simmer another two minutes until sauce thickens.

Add the remaining ingredients and stir together.

Serve with game, ham, roasts and tongue.

Source:
Bill Wight

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