Cumberland Sauce

I am such a WEENIE!!!! I chickened out again and decided to focus on a sauce. K asked me the other night how I determine which recipes to make. “By the one that makes me cry least”, I said. They all really really frighten me.

Anyway, what I made tonight was a Cumberland Sauce. There were several different versions, so I went for the longest one. It makes about two cups and Joy (that’s what I’m calling her — the cookbook) says that it’s a “classic formula for cold ham and game (which includes squirrels). The sauce may be served cold. For quicker currant jelly sauces, see opposite.” Oh wait, forget that last part. You can’t see the opposite.

(click to make recipe larger) In this photo, there are two versions offered, I made the top one.

I laid out my ingredients, threw on my new (old — 1940s) apron, and went to work. Then I dumped flour on my face to up my self esteem.
Never did find red currant jelly and ended up replacing it with red plum jelly. Don’t ask me the basis for my decision. I have absolutely no idea, except that it looked the most curranty (whatever that looks like.)

Throw in all the spices and then add wine.

One for the pot….

…and one for the chef.
I’d upload a clearer shot, but this is a good representation of what I was seeing after 43 redo photos of me drinking from the bottle. If the flour didn’t help give me confidence to forge ahead, this certainly did. Well at the very least, it made me smile during the rest of the sauce-making. Permagrin Carolyn, that’s me.

Drop in the cornstarch mixture…

…along with grated lemon and orange rinds. Be sure to drop the whole fruit into the pot thirty times just to remind you to not drink while cooking.

And voila! There you have it. We bought some roast beef and drizzled the sauce over.

My thoughts? It wasn’t bad, but I think this is better suited for a fall/winter dinner. Again, purely preference, but the cloves gave it a distinct Christmasy vibe, which I love…around Christmastime. Other than that, I would try to make your own roast so that you can cut it up in thick chunks as opposed to the thin deli slices we have. Letting the sauce seep into the meat would make the dish that much tastier, I think.

Thanks again for following. One of these days I’ll bravely turn to the Meat section!

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