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Frederic William Burton - The Meeting on the Turret Stairs, 1864
The Meeting on the Turret Stairs, 1864
Frederic William Burton
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CelticShamrock Gifts



 
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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