Title: Hot Cumberland Sauce
Categories: Game Sauce Fruit Blank
Yield: 2 Cups
| 1 | ts | Dry mustard |
| 1 | tb | Brown sugar |
| 1/2 | ts | Powdered ginger |
| 1/8 | ts | Cayenne |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground cloves |
| 1 1/2 | c | Port wine |
| 1/2 | c | Raisins; opt'l |
| 2 | ts | Cornstarch |
| 2 | tb | Cold water |
| 1/4 | c | Red currant jelly |
| 1 | tb | Grated orange rind |
| 1 | tb | Grated lemon rind |
| 1/4 | c | Orange juice |
| 2 | tb | Lemon juice |
Combine the first seven ingredients and the raisins, if used, in a sauce
pan and bring to a simmer for 5 min. Make a slurry of the cornstarch and
water and add; simmer another two minutes until sauce thickens. Add the
remaining ingredients and stir together. Serve with game, ham, roasts and
tongue.