Cumberland Sauce

This is a nice sweet/tart sauce that goes beautifully with ham (or any pork), turkey or game. It also can be used as a glaze for baked ham. I'll be serving it with our Easter ham.

Joanne

CUMBERLAND SAUCE

2-1/2 cups port wine, divided 1 (10-1/2 ounce) jar red currant jelly 3 tablespoons light brown sugar 2 tablespoons grated orange rind 2/3 cup orange juice 1-1/2 tablespoons grated fresh ginger 2 teaspoons dry mustard 1/4 teaspoon salt 1/4 teaspoon ground red pepper 2-1/2 tablespoons cornstarch

Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes.

Stir together remaining 1/2 cup wine and cornstarch until smooth. Stir in hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute; cool. Pour sauce into sterilized jars, seal, and store in refrigerator up to one month. Reheat before serving. Makes about 4 cups.

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