Cumberland Sauce
Cumberland Sauce
Tangy sauce for lamb or poultry
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
- 1 teaspoon lemon juice
- 1/2 cup currant jelly
- 1/2 teaspoon dry mustard
- 1 dash ground ginger
- 1 teaspoon orange peel grated
- 1 teaspoon lemon peel grated
- 2 tablespoons orange juice
- Carbohydrate 20.6306830559011 g
- Cholesterol 0 mg
- Fat 0.156432979804627 g
- Fiber 0.493248621119793 g
- Protein 0.276773964669729 g
- Saturated Fat 0.0110257828290805 g
- Serving Size 1 1 Serving (38g)
- Sodium 255.468421914225 mg
- Sugar 20.1374344347814 g
- Trans Fat 0.0238572222255457 g
- Calories 85 calories
Hi everyone, I'm here today to share my recipe for Cumberland sauce, a tangy and flavorful sauce that's perfect for lamb or poultry. This sauce is easy to make and only requires a few simple ingredients, so it's a great option for a busy weeknight meal. Plus, it's a delicious way to add some extra flavor to your holiday feasts.
To make Cumberland sauce, simply combine all of the ingredients in a small saucepan and heat over medium heat until the jelly melts. That's it! The sauce is now ready to serve. You can use it as a dipping sauce, a basting sauce, or even a topping for grilled or roasted meats. I personally love to serve it with lamb chops or roast chicken, but it's also great with pork, beef, or even fish.
Step-by-step
- In small saucepan, heat all ingredients over medium heat until jelly melts.
- Serve as a sauce or use to brush over meat during last half hour of roasting; serve remaining sauce on the side with meat.
