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Cumberland Sauce
Ingredients:
Peel of 1/2 orange
3 Tbs. currant jelly
2 tsp. prepared mustard
2 Tbs. olive oil
Dash of salt
1 Tbs. lemon juice
Peel of 1/2 orange
3 Tbs. currant jelly
2 tsp. prepared mustard
2 Tbs. olive oil
Dash of salt
1 Tbs. lemon juice
Directions:
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.
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.
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¬ Sauce
¬ Sauce
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