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Cumberland Sauce


1 cup red currant jelly
2/3 cup orange juice
1/4 cup lemon juice
2 teaspoons cornstarch
1 cup port or Madeira wine
1 tablespoon grated orange peel; (zest)
2 tablespoons Grand Marnier

Combine first three ingredients in saucepan. Bring to a boil over low flame. Mix cornstarch and 1/4 cup wine until smooth; slowly add to jelly mixture, stirring constantly. Cook and stir until mixture starts to thicken slightly, stir in remaining wine and orange peel. Stir in the Grand Marnier just before serving. Yield: About 3 cups. Works excellently as a baste or sauce on duck, goose, ham or spareribs. Source: Barbecuing the Weber Covered Way. Posted to the BBQ List by Carey Starzinger on Oct 03, 1996. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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