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Port wine and blackcurrant sauce with cranberries

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Ingredients for 1 servings:

  • 200 ml port wine
  • 200 ml fresh blood orange juice or direct juice
  • 1 orange(s), peel
  • 300 g currant jelly
  • 100 g cranberries, dried
  • 1 tbsp, leveled cornstarch
  • 1 tsp, heaped ginger root, fresh, finely grated
  • Mustard, medium hot
  • Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Variation of Cumberland sauce

Bring the port wine and blood orange juice to a boil, add the orange zest, and simmer over very low heat for about 15 minutes. Remove from the heat and discard the orange zest. Stir in the redcurrant jelly and the cornstarch dissolved in a little cold water, then add the cranberries. Bring back to a boil briefly until the cornstarch thickens. Remove from the heat, let cool slightly, stir in the ginger, and season with mustard and salt. Serve cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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