BLACK CURRANT CUMBERLAND SAUCE
This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.
Provided by threeovens
Categories Sauces
Time 25m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
- Stir until sugar dissolves.
- Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
- Cool, cover, and refrigerate overnight.
Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 13.9, Carbohydrate 42.2, Fiber 0.7, Sugar 31.1, Protein 1.1
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
SAVORY BLACK CURRANT SAUCE
This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.
Provided by GREG IN SAN DIEGO
Categories Sauces
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a medium size heavy saucepan over medium heat.
- Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
- Stir in the brandy, jelly, mustard and wine.
- Simmer over low heat for 10 minutes.
- Season with salt and pepper.
- Serve warm.
Nutrition Facts : Calories 240.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 231.6, Carbohydrate 34.2, Fiber 1, Sugar 22.1, Protein 1.3
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
More about "black currant cumberland sauce recipes"
CUMBERLAND SAUCE WITH VENISON - HOW TO MAKE …
From honest-food.net
5/5 (25)Total Time 45 minsCategory Main CourseCalories 267 per serving
- Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.
- Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When it's hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. I prefer medium-rare. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce.
- When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. If not, add more. Saute the shallot over medium-high heat for 90 seconds, just until it softens. Don't let it burn.
- Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let this boil furiously until it is reduced by half. Add the demi-glace (or stock), the salt, citrus zest, mustard and cayenne and let this boil for a minute or two. Stir in the red currant jelly and the black pepper. Let all this boil down until it is thick, but still pourable. You can strain it if you want a more refined sauce.
17 BEST BLACK CURRANT RECIPES (WAYS TO USE BLACKCURRANTS)
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- Black Currant Cake. That’s right, everyone–have no fear if you find yourself with a bounty of black currants because this soft cake is just what you need!
- Black Currant Liqueur. Ready for a decadent treat? Making homemade blackcurrant liqueur is surprisingly easy; the hard part is simply deciding whether to keep it all for yourself or surprise friends and family with a special, unique gift from the heart.
- Black Currant Jam. Black currant jam is truly the champion of jams! With its tart yet sweet flavor and deep purple hue, this type of jam deserves a spotlight all its own.
- Black Currant Oat Scones. Fancy a tea time treat that is both nourishing and lip-smacking? Look no further than Black Currant Oat Scones! Not only are these scones easy to make, but each bite reveals a soft, flaky texture that will instantly transport you to the coziest of corners.
- Black Currant Crisp. Get ready to fascinate your taste buds with a delectable treat: Black Currant Crisp! Bursting with juicy black currants and the perfect blend of spices, this mouthwatering dessert will bring plenty of cheer your way.
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