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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
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.

observations:
 
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