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Cumberland Sauce
Posted by Jenna
Cumberland Sauce December 23, 2017 05:13AM |
Registered: 16 years ago Posts: 1,979 |
Does anyone have a good recipe? This is something I've only tried once, so don't know how it should be, so therefore don't know what to aim for in a recipe!
This is the recipe I tried last year, and was disappointed with. It was thinner and blander than I was hoping for. I see many others out there with varying ratios of jelly/port/juice, but don't really have the time or inclination to test them all before Monday.
[www.deliaonline.com]
This is the recipe I tried last year, and was disappointed with. It was thinner and blander than I was hoping for. I see many others out there with varying ratios of jelly/port/juice, but don't really have the time or inclination to test them all before Monday.
[www.deliaonline.com]
Re: Cumberland Sauce December 23, 2017 05:33AM |
Registered: 18 years ago Posts: 829 |
Re: Cumberland Sauce December 23, 2017 06:31AM |
Registered: 12 years ago Posts: 3,422 |
I'd forgotten about Cumberland Sauce, but it's very good with ham and other cold meats. I would use Elizabeth David's recipe:
2 large oranges
4 tab good quality red currant jelly
large tsp Dijon mustard
pepper, salt
pinch of ground ginger
7 - 8 tab tawny port
Remove zest from oranges with a vegetable peeler, cut into fine julienne, blanch and drain. Put in a basin with the jelly, mustard, salt, pepper and ginger, heat gently over simmering water to form a smooth paste. Add port and heat for 5 minutes.
Serve cold.
2 large oranges
4 tab good quality red currant jelly
large tsp Dijon mustard
pepper, salt
pinch of ground ginger
7 - 8 tab tawny port
Remove zest from oranges with a vegetable peeler, cut into fine julienne, blanch and drain. Put in a basin with the jelly, mustard, salt, pepper and ginger, heat gently over simmering water to form a smooth paste. Add port and heat for 5 minutes.
Serve cold.
Re: Cumberland Sauce December 23, 2017 10:23PM |
Registered: 16 years ago Posts: 1,979 |
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