Time 30m Yield 6 Number Of Ingredients 12 Steps:
Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes. Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat. Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined. Bring sauce to a boil; remove from heat.
Yield Serves 8 Number Of Ingredients 6 Steps:
First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips ½ inch (1 cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well. Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won’t melt completely, so it’s best to sieve it afterwards to get rid of any obstinate little globules. In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.
Time 20m Yield 1 cup Number Of Ingredients 9 Steps:
Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds. Squeeze the juice from the lemon and orange and set aside. Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice. Bring to the boil and let simmer five minutes. Let cool. Serve.
Time 15m Yield 1 cup Number Of Ingredients 10 Steps:
Blanch the rind in boiling water. Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil. Combine cornstarch with reserved juice and add to boiling mixture. Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened. Strain the sauce and add the blanched orange rind.
Time 25m Yield 1 1/2 cups, 6 serving(s) Number Of Ingredients 5 Steps:
Combine all ingredients in a large saucepan and bring to a boil, over medium high heat. Stir until sugar dissolves. Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes. Cool, cover, and refrigerate overnight.
Time 20m Yield About 1 1/2 cups Number Of Ingredients 4 Steps:
In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved. Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.
