Wednesday, October 14, 2009

Huntress Cumberland Sauce

I had a friend ask me for one of my old recipes today. Since I had to type it out for her, I thought I might as well blog it! It is one of my favorite things to make for the holidays. It is really quick to fix, lasts for months in the fridge, and tastes good on lots of things.

Huntress Cumberland Sauce


2 Tbs brown sugar

1 tsp dry mustard

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

3 cups port or other red wine (I like cherry wine)

1 cup dried cherries

1 cup sweetened dried cranberries


2 tsp cornstarch

2 tsp water

1/2 c red currant jelly

2 Tbs lemon juice

2 Tbs grated orange and lemon rind


Combine 1st 8 ingredients in heavy saucepan; simmer until dried fruit is a bit mushy.

Add jelly and let it melt.

Add lemon juice and grated rind.

Dissolve cornstarch in water and stir mixture slowly into sauce.

Simmer two minutes.

Can serve immediately, but tastes better after it sits a day or so.

Makes about 4 cups.

Great on venison or other game, turkey and ham.

Also good in wild rice and nut casserole.

Can make in a crock pot.

(photo another reworking of one from up North)

4 comments:

morewithles said...

GREAT photo!!!

Leslie said...

Great photo, yummy sounding sauce. Thanks for sharing it with us.

AlisonH said...

Gorgeous photo. And cranberries and cherries, yum. Port, not starboard, um, I'm lost on that one. Heh.

Zina said...

Oooh. I'm going to make that for Christmas presents this year, I think!