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My review
Black Cumberland Sauce
Chef John
"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."
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Ingredients
30 m servings 179 calsOriginal recipe yields 6 servings (0 cups)
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Directions
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- 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 Facts
Per Serving: 179 calories; 0.9 g fat; 41.8 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 2 mg sodium. Full nutrition
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1/3/2016
I used this sauce successfully beside sauteed medallions of venison loin.