mediclimber
36 Cal.
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- Jan 30, 2006
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A couple posts ago i suggested Cumberland Sauce for use with pheasants. Here's a recipe for the sauce. It gos well with any game and can be modified to use port or a good red wine for the whiskey.
Cumberland Sauce
2 1/2 cups scotch or irish whiskey - divided use
1 (10 1/2-ounce) jar red currant jelly
3 tablespoons light brown sugar
2 tablespoons grated orange rind
2/3 cup fresh orange juice
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 tablespoons cornstarch
Bring 2 cups wine and next 7 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes about 4 cups.
Cumberland Sauce
2 1/2 cups scotch or irish whiskey - divided use
1 (10 1/2-ounce) jar red currant jelly
3 tablespoons light brown sugar
2 tablespoons grated orange rind
2/3 cup fresh orange juice
2 teaspoons dry mustard
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 1/2 tablespoons cornstarch
Bring 2 cups wine and next 7 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.
Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Makes about 4 cups.
