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| Cumberland Sausage |
| ingredients: |
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 |
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| method: |
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.
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