Cumberland Sauce

Recipe Ingredients

		Juice and zest of 1 orange
		Juice and zest of 1 lemon
3/4 cup	177ml	Ruby port
2 teaspoons	10ml	Red currant jelly
1		Cayenne
1		Cinnamon

Recipe Instructions

In a small saucepan combine juices and port, bring to a boil and reduce by half. Stir in zest, jelly and spices. Simmer until thickened enough to coat a spoon.

This recipe yields about 3/4 cup of sauce.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-068 broadcast 01-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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