Cumberland Sauce
Tangy sauce for lamb or poultry
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
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vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon lemon juice
- 1/2 cup currant jelly
- 1/2 teaspoon dry mustard
- 1 dash ground ginger
- 1 teaspoon orange peel grated
- 1 teaspoon lemon peel grated
- 2 tablespoons orange juice
- Carbohydrate 20.6306830559011 g
- Cholesterol 0 mg
- Fat 0.156432979804627 g
- Fiber 0.493248621119793 g
- Protein 0.276773964669729 g
- Saturated Fat 0.0110257828290805 g
- Serving Size 1 1 Serving (38g)
- Sodium 255.468421914225 mg
- Sugar 20.1374344347814 g
- Trans Fat 0.0238572222255457 g
- Calories 85 calories
In small saucepan, heat all ingredients over medium heat until jelly melts. Serve as a sauce or use to brush over meat during last half hour of roasting; serve remaining sauce on the side with meat.
