Black Cumberland Sauce

My ‘Black Cumberland’ version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.

Step: 1

Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.

Step: 2

Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.

Step: 3

Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.

Step: 4

Bring sauce to a boil; remove from heat.

Per Serving: 179 calories; protein 0.3g; carbohydrates 41.8g; fat 0.9g; sodium 2.2mg.

The most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .