Cranberry Cumberland Sauce

Oxmoor House
2 1/2 cups


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Peel of 1 orange, cut into 1/4-inch-wide strips
2/3 cup fresh orange juice
1/2 cup red currant jelly
1/3 cup port wine
2 (3-inch) sticks cinnamon
1/4 teaspoon ground allspice
2 cups fresh cranberries
1 1/2 cups sugar


Place orange peel in a small saucepan with water to cover; bring to a boil. Reduce heat, and simmer 5 minutes. Drain well, and set aside.

Combine orange juice, jelly, wine, cinnamon, and allspice in a small saucepan. Bring mixture to a boil; reduce heat, and simmer 5 minutes. Discard cinnamon. Add cranberries, and cook over medium heat 5 minutes or until cranberry skins pop, stirring occasionally. Stir in sugar; cook over medium heat 3 minutes or until sugar dissolves. Remove from heat, and chill thoroughly.

Transfer to a serving container, and serve with turkey.

Created date

February 2010