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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 179 Calories

Ingredients

• ¼ teaspoon ground ginger
• 1 teaspoon vegetable oil
• 1 tablespoon brown sugar
• salt to taste
• ½ cup minced onion
• 1 pinch cayenne pepper
• 1 lemon, zested and juiced
• ¼ teaspoon mustard powder
• 2 oranges, zested and juiced
• ⅓ cup red wine
• 2 teaspoons freshly ground black pepper, or to taste
• 1 cup black currant jelly

Recipe Instructions

Step 1

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.

Step 2

Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.

Step 3

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.

Step 4

Bring sauce to a boil; remove from heat.