Cranberry Cumberland Sauce
Adapted from Bon Appétit. This sauce is an excellent accompaniment to turkey, pork, or wild game. You may make this sauce up to three days in advance of serving.
|2 cups cranberries|
|3/4 cup Tawny Port|
|1/2 cup sugar|
|Pinch of salt|
|2½ Tbsp orange juice|
|3/4 tsp cornstarch|
|1/2 tsp DLM Dry Mustard|
|1/2 tsp fresh lemon juice|
|Pinch of DLM Ground Cloves and DLM Ground Ginger|
|1/4 cup golden raisins|
|1 Tbsp grated orange zest (peel)|
|1/2 tsp grated lemon zest (peel)|
Combine cranberries and Port in a heavy, large saucepan over medium-high heat. Cook until berries burst, stirring occasionally, about 10 minutes. Add sugar and salt; stir 1 minute.
Combine orange juice, cornstarch, dry mustard, lemon juice, and spices in a bowl; whisk until smooth. Stir into berry mixture. Add raisins, orange, and lemon peel. Simmer until thickened, stirring occasionally, about 5 minutes. Season with more sugar, if desired. Cool, cover, and then chill. Serve at room temperature.
Makes 12 servings