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Click on the links below for a recipe:
Southern Fried Quail Charlane Plantation |
Cumberland Sauce |
Creamy Cheese Grits |
Fruit Cobbler |
Ratatouille
Roast Turkey |
Cranberry Gelee
Cumberland Sauce
We use this as a dipping sauce for quail, chicken and pork.
Ingredients:
- 3 medium oranges
- 2 lemons
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 teaspoon grated fresh gingerroot
- 1/2 teaspoon mace (optional)
- 1/2 teaspoon ground cloves (optional)
- 2 teaspoons dry mustard
- 1/4 cup apple cider vinegar
- 1 cup port
- 1-1/2 cups plum or red currant jelly
- Ground black pepper and salt, to taste
- Dash cayenne pepper
Grate peel of oranges down to the pith (the white part) and reserve. Zest lemons. Juice oranges and lemons separately; reserve. Melt butter in a 4-cup saucepan; sauté onions and gingerroot until tender. Add mace and cloves, if using, and dry mustard; saute a few minutes to release flavors. Add lemon and orange zest; saute 5 additional minutes. Add juices, vinegar, port and jelly to mixture. Simmer 15 minutes. Season to taste with ground black pepper, salt and cayenne pepper. Makes about 2 cups.
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