thaigerd Posted July 4, 2007 Share Posted July 4, 2007 Made a chicken-liver pate 2 days ago but could not find Cumberland sauce for it. So I made it by myself this morning, takes only about one hour and the outcome seems to be very good. Here is the rough procedure: -melt some sugar in a pot until light brown colour -add the frozen red currants- -season with a bit of ground ginger and cinnamon -a good shot of port wine and orange juice-- - simmer for about 10-15 minutes - thicken with corn starch - simmering again for another 5 minutes- - pass it through a fine strainer - peel oranges and lemons(see photos) -slice orange and lemon skins in very fine julienne -squeeze out the juices from your oranges and lemons -heat the juice and boil the juliennes in it until soft -add this liquid with the soft skins into your already prepared red currant sauce mix well and chill it down- ready to serve with your pate or what ever you like, voila! Gerd Link to comment Share on other sites More sharing options...
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