Cumberland Sauce II

Title: Cumberland Sauce II

Categories: Other sauce, Bbq sauces

Yield: 1 servings

1 c Red currant jelly

2/3 c Orange juice

1/4 c Lemon juice

2 ts Cornstarch

1 c Port or Madiera wine

1 tb Grated orange peel (zest)

2 tb Grand Marnier

Combine first three ingredients in saucepan. Bring to a boil

over low flame. Mix cornstarch and 1/4 cup wine until smooth;

slowly add to jelly mixture, stirring constantly. Cook and stir until mixture starts to thicken slightly, stir in

remaining wine and orange peel. Stir in the Grand Marnier

just before serving. Yield: About 3 cups.

Works excellently as a baste or sauce on duck, goose, ham or spareribs.

Source: Barbequing the Weber (tm) Covered Way. --