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Cranberry Cumberland Sauce

Yield 2 1/2 cups


  • 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

How to Make It

  1. 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.

  2. 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.

  3. Transfer to a serving container, and serve with turkey.

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