Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Read the full recipe after the video.

Recipe Summary

cook:
15 mins
total:
30 mins
prep:
15 mins
Servings:
6
Yield:
cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.n

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  • Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.n

  • 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.n

  • Bring sauce to a boil; remove from heat.n

Nutrition Facts

179 calories; protein 0.3g; carbohydrates 41.8g; fat 0.9g; sodium 2.2mg. Full Nutrition
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