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Irish Cumberland Sauce
Gourmet 1989
- 1 orange rind, cut in julienne strips
- 1/2 cup red currant jelly
- 1/3 cup tawny port or cream sherry
- 1/3 cup orange juice
- 1/4 tsp. dry mustard
- pinch ground ginger
- 1 Tbsp. cornstarch
- lemon juice, salt, and pepper to taste
Blanch the orange rind in a pan of salted boiling water for 3 minutes. Drain rind using a sieve, then refresh under running cold water, and pat dry. In a stainless steel saucepan, combine the current jelly, the port or sherry, the orange juice, mustard, and ginger. Bring liquid to a boil over moderate heat, stirring until it is well combined. Add cornstarch dissolved in 1 1/2 Tbsp. water, whisking vigorously, and cook the mixture, whisking, until it is thickened. Add lemon juice, cayenne, salt, and pepper to taste. Strain the sauce into a sauce boat, and stir in the rind. Serve at room temperature. Makes about 1 cup.
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