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Cumberland Sauce

Yield about 4 cups
This recipe for Cumberland sauce has a great depth of flavor. It's delicious with pork,  turkey, and venison and can be used as a glaze for ham.

Ingredients

  • 2 1/2 cups port wine, divided
  • 1 (10 1/2-ounce) jar red currant jelly
  • 3 tablespoons light brown sugar
  • 2 tablespoons grated orange rind
  • 2/3 cup fresh orange juice
  • 1 1/2 tablespoons grated fresh ginger
  • 2 teaspoons dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 1/2 tablespoons cornstarch

How to Make It

  1. Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.

  2. Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.