Black Currant Cumberland Sauce Food

SAVORY BLACK CURRANT SAUCE

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.

BLACK CURRANT CUMBERLAND SAUCE

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.

BLACK CUMBERLAND SAUCE

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.

BLACK CURRANT CUMBERLAND SAUCE

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.

PORK TENDERLOIN WITH CUMBERLAND SAUCE

Steps:

• Heat 2 tsp oil in a nonstick skillet over medium-high heat.
• Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
• Transfer to plates or a platter and keep warm.
• Add remaining 1 tsp oil to the skillet.
• Add onions or shallots and cook, stirring, until softened, about 30 seconds.
• Add wine and bring to a boil, stirring.
• Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
• Dissolve cornstarch in lemon juice and whisk into the sauce.
• Cook, stirring, until thickened and glossy.
• Remove from heat and stir in jelly, sugar and mustard.
• Taste and adjust seasonings with more salt and pepper, if needed.
• Spoon the sauce over the pork.
• Serves 2 with side dishes, and doubles easily.
• Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
• Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.

CUMBERLAND SAUCE

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.