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Full Online Book HomeLearning KitchenSauces - Fruit - Cumberland Sauce
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Sauces - Fruit -  Cumberland Sauce Post by :jo1901 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2924

Click below to download : Sauces - Fruit - Cumberland Sauce (Format : PDF)

Sauces - Fruit - Cumberland Sauce

1 orange peel--1-inch square
3/4 cup orange juice
1/2 cup currant jelly
2 Tbs Claret Wine
1/4 ts. ground ginger
4 ts. cornstarch
1 Tbs lemon juice


Put all of the ingredients in a blender container and blend until all ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold with meat or poultry.

Makes 1 1/2 cups
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2 cups fresh cranberries 1/2 cup sugar 1/2 cup dry red wine 1 (10 oz.) pkg. frozen sliced strawberries 1 (11 oz.) can mandarin oranges, chopped Rinse cranberries, add sugar and wine and bring to a boil. Cook uncovered for 4 minutes until berries burst skin. Add frozen chunks of strawberries and stir until defrosted. Add oranges. Cool and refrigerate.
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1 (12 oz) package fresh cranberries 2 medium, Granny Smith or Pippin apples, peeled. quartered and cored 3/4 C sugar 1/2 C orange marmalade 2 tsp. lemon juice 2 tsp. Grand Marnier 1 1/2 C chopped walnuts 1/8 tsp. ground cinnamon Chop the cranberries fine in a food processor. Remove to a large bowl. Chop the apples in the food processor; add the apples to the cranberries. Stir in all else. Cover tightly and refrigerate overnight before serving. This relish can be refrigerated up to 2 months.
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