Cumberland Sauce



2 cups

Recipe from

Oxmoor House


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


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.