Black Cumberland Sauce

Black Cumberland Sauce

Chef John

"My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast."
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Ingredients

30 m servings 179 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  3. 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.
  4. Bring sauce to a boil; remove from heat.

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Reviews

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I used this sauce successfully beside sauteed medallions of venison loin.

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