Christmas Recipes

Cumberland Sauce


Peel of 1/2 orange
3 Tbs. currant jelly
2 tsp. prepared mustard
2 Tbs. olive oil
Dash of salt
1 Tbs. lemon juice


Remove white inner layer from orange peel. Chop peel finely and scald. Melt currant jelly over low heat. Add mustard and all other ingrediebnts and stir to a smooth texture. Popular with venison and other game, and with cold fish.

Added On: 2006-05-17
Submitted By: Staff
Filed under the following categories:
¬ Sauce

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