“My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 0 cups
Directions
- Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
- Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
- Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
- Bring sauce to a boil; remove from heat.
Nutrition
Amount Per Serving (6 total)
- Calories
- 179 cal
- 9%
- Fat
- 0.9 g
- 1%
- Carbs
- 41.8 g
- 13%
Based on a 2,000 calorie diet
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