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Print this Recipe    Cumberland 02

Cumberland Sauce
Yield: About 3 cups.

1 c red currant jelly
2/3 c orange juice
1/4 c lemon juice
2 ts cornstarch
1 c Port or Madiera wine
1 tb grated orange peel (zest)
2 tb Grand Marnier

Combine first three ingredients in saucepan. Bring to a boil over
low flame. Mix cornstarch and 1/4 cup wine until smooth; slowly
add to jelly mixture, stirring constantly. Cook and stir until
mixture starts to thicken slightly, stir in remaining wine and
orange peel. Stir in the Grand Marnier just before serving.

Most excellent as a baste or sauce on duck, goose, ham or
spareribs.

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