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)