BONELESS DUCK BREAST WITH CUMBERLAND SAUCE
Steps:
- Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.
- Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, sauteed vegetables, grapes, sherry, and seasoning.
- Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.
CUMBERLAND SAUCE
Make and share this Cumberland Sauce recipe from Food.com.
Provided by English_Rose
Categories Jellies
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain.
- Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool.
Nutrition Facts : Calories 101.8, Fat 0.1, Sodium 36.2, Carbohydrate 24.7, Fiber 1.4, Sugar 16.8, Protein 0.4
BLACK CUMBERLAND SAUCE
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.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
- 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.
- Bring sauce to a boil; remove from heat.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g
CUMBERLAND SAUCE
Provided by Craig Claiborne
Categories lunch, condiments, sauces and gravies
Time 20m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.
- Squeeze the juice from the lemon and orange and set aside.
- Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
- Bring to the boil and let simmer five minutes. Let cool. Serve.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 502 milligrams, Sugar 19 grams, TransFat 0 grams
ROAST MOOSE WITH CUMBERLAND SAUCE, MARK'S
Mark's dad hunted to feed his Polish family. This clearly is one recipe from that...
Provided by Megan Stewart
Categories Wild Game
Number Of Ingredients 3
Steps:
- 1. Prepare roast by slicing cuts into the roast and inserting whole cloves of garlic into the cuts (the more the better). Lay the roast onto sheets of tinfoil (overlap two sheets for width). Douse the roast in the barbecue sauce. Wrap the roast up with the foil, making a nice package. Roast the meat in a 350F oven for about an hour.
- 2. Notes: FYI, this same recipe can be used with buffalo, and the result is just as great. Serve with mashed boiled chestnuts and wilted greens for a real treat.
CUMBERLAND SAUCE, MARK'S
Mark's Polish family recipes, there is a recipe for Moose with Cumberland Sauce already in JAP. This is the sauce for that recipe.
Provided by Megan Stewart
Categories Other Sauces
Number Of Ingredients 6
Steps:
- 1. In small saucepan, combine port and orange peel. Cook over medium heat, uncovered, until reduced to 2/3 cup, about 10 minutes. Stir in orange juice, lemon juice, currant jelly and cayenne until well blended. Bring to boiling, then reduce heat, and simmer, uncovered, until jelly is melted. Serve warm or cold.
- 2. Notes: This works well with any red meat (even beef) but moose and buffalo are especially good with this sauce!
CUMBERLAND SAUCE
This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England.
Provided by ChrisMc
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Blanch the rind in boiling water.
- Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
- Combine cornstarch with reserved juice and add to boiling mixture.
- Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
- Strain the sauce and add the blanched orange rind.
BLACK CURRANT CUMBERLAND SAUCE
Provided by Indrani Sen
Categories easy, condiments, dips and spreads
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
- Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 59 grams
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