Cumberland Sauce
From: Chris

This is a sweet and spicy sauce from England.

• 1 julienned orange rind
• 1/2 cup currant jelly
• 1/3 cup port wine or sherry wine
• 1/3 cup orange juice
• 1/4 teaspoon dry mustard
• 1 pinch ground ginger
• 1 tablespoon cornstarch
• 1 dash lemon juice
• 1 pinch cayenne pepper
• salt and pepper

Blanch the rind in boiling water.

Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.

Combine cornstarch with reserved juice and add to boiling mixture.

Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.

Strain the sauce and add the blanched orange rind.