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Cumberland Sauce

Yield 2 cups


  • 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

How to Make It

  1. 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.

Christmas with Southern Living 2001