Cumberland Sausage
julienned orange rind
1/2 cup currant jelly
1/3 cup port wine or sherry wine
1/3 cup orange juice
1/4 teaspoon dry mustard
1 pinch ground ginger
1 tablespoon cornstarch
1 dash lemon juice
1 pinch cayenne pepper
salt and pepper
Blanch the rind in boiling water.
Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
Combine cornstarch with reserved juice and add to boiling mixture.
Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
Strain the sauce and add the blanched orange rind.
