Black Currant Cumberland Sauce

Name: Black Currant Cumberland Sauce
Total time: 20 min
Yield: About 1 1/2 cups
Ingredients: 12 ounces (about 2 cups) fresh or frozen black currants, stems removed; 3/4 cup packed dark brown sugar; Juice and finely grated zest of 1 large blood orange or other orange; 1/2 cup plus 1 tablespoon ruby port wine

By Indrani Sen

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:About 1½ cups

12ounces (about 2 cups) fresh or frozen black currants, stems removed
¾cup packed dark brown sugar
Juice and finely grated zest of 1 large blood orange or other orange
½cup plus 1 tablespoon ruby port wine

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
Step 2
Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.