Cranberry Cumberland Sauce - Just Bean Recipes

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Cranberry Cumberland Sauce

450 g Fresh cranberries; (1lb)
300 ml Ruby port; (1/2pt)
115 g Caster sugar; (4oz)
125 ml Fresh orange juice; (4fl oz)
1 ts Corn flour
1 ts English mustard powder
1 ts Lemon juice
1 pn Ground cloves
75 g Sultanas; (3oz)
55 g Flaked almonds; (2oz)
1 tb Grated orange rind
1 ts Grated lemon rind

Combine the cranberries, port, sugar and orange juice in a non-metallic saucepan over a medium heat for 8-10 minutes.

Combine the cornflour, mustard, lemon juice and cloves with a little water to make a paste. Add the sultanas, almonds, orange and lemon rind. Simmer over a medium heat until thickened, about 5 minutes. Season to taste and chill. This can be made up to a week in advance.