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2 cups water
In a pot bring 2 cups of water to a full rolling boil. Add currants and lower the heat. Simmer for 5 to 10 minutes.
Add the orange and lemon zests, light brown sugar, red currant jelly, and port wine. Bring back to a simmer and cook 2 to 3 minutes more. Season with salt and pepper.
In a separate bowl (or in a jar with a lid) combine the cornstarch and cold water or port to form a slurry. While simmering, whisk in the slurry to thicken sauce. Cook 1 more minute and remove from heat. The sauce is good hot or cold and keeps for a long time in the fridge.
Poster's Notes:
Posted by Lauren Morris
Nutritional Info Per Serving: N/A
2 ounces (1/4 cup) currants
Zest of 1/2 orange
Zest of 1/2 lemon
2 ounces (1/4 cup) light brown sugar
1 teaspoon red currant jelly
1 ounce (2 tablespoons) port wine
Kosher salt and freshly ground black pepper
1 ounce (2 tablespoons) corn starch
1/4 cup cold water or port
When I went to a cooking demo done by Jeffrey Nathan, promoting his cookbook, he showed us a Cumberland Sauce that might do it for your chickens. I've made it to rave reviews!