directions
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1
Combine orange and lemon peels with juices in a medium saucepan
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2
Bring to a boil and simmer until peels become translucent, about 20 minutes
-
3
Strain, returning the liquid to the saucepan
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4
Stir in the wine, jelly, mustard, ginger, salt and pepper
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5
Bring to a boil and then simmer for 30 minutes
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6
Add cornstarch mixture and boil 1 minute
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7
Use to glaze poultry or as a sauce over rotated chicken or game hens.
CUMBERLAND SAUCE
ingredients
- Peel of 2 oranges, removed
- with a vegetable peeler
- Peel of 1/2 lemon, removed
- with a vegetable peeler
- 1 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1 cup white wine
- 1 cup currant jelly
- 1 teaspoon dry mustard
- 1/2 teaspoon powdered ginger
- 1/2 teaspoon salt
- Pinch cayenne pepper
- 1 tablespoon cornstarch
- in 2 tablespoons water