Cumberland Sauce

Oxmoor House
2 cups

Ingredients

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1 tablespoon butter or margarine
1/4 cup minced onion
1 (12-ounce) jar red currant jelly
1 tablespoon grated orange rind
1/4 cup orange juice
1 tablespoon grated lemon rind
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 cup port wine

Preparation

Melt butter in a saucepan over medium heat; add onion, and sauté until tender. Add jelly and next 5 ingredients; cook over medium heat, stirring often, until jelly melts. Add wine; simmer, uncovered, 5 to 10 minutes. Serve warm. Cover and store in refrigerator up to 5 days.

Created date

August 2009