-
-
My review
Black Cumberland Sauce
64k
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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 179Original recipe yields 6 servings (0 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
1/3/2016
I used this sauce successfully beside sauteed medallions of venison loin.
12/24/2018
I have made this three Christmases in a row using whole cranberry sauce instead ( because black currant sauce isn't available to me ). I love it with cold turkey and ham!
11/25/2018
Tastes exactly how I remember from my childhood. Great flavor and a nice accompaniment to poultry dish. Yum.