Jan used to make the cranberry Cumberland sauce from the Moosewood Cookbook, but our copy seems to have taken a walk at some point. This year she found something close on My Recipes. Using the ingredients she had on hand and her own preferred technique, it is more of a handshake rather than an adaptation of the recipe she found.
Jan’s Cranberry Cumberland Sauce
½ cup Karl’s Orange Infused Sugar
½ cup white sugar
1 Navel orange, juiced
½ cup Karl’s Christmas Marmalade
1/3 cup port wine
2 (3-inch) sticks cinnamon
¼ tsp. ground allspice
2 cups fresh cranberries
1. Combine sugar, orange juice, marmalade, wine, cinnamon, and allspice in a small saucepan.
Tip: Jan was pleased with the base not that the port wine gave to counterpoint the sharp cranberry and orange notes.
2. Bring the mixture to a boil, reduce the heat, and simmer 5 minutes. Discard cinnamon.
Tip: The original recipe called for putting most of the sugar in at the last minute. Jan saw not point to this. She also used the recovered cinnamon sticks to make cinnamon tea afterwords.
3. Add cranberries, and cook over medium heat for 15 minutes, stirring occasionally, until cranberry skins pop.
Tip: Jan found that cooking the sauce for a longer period of time gave her a firm, fully set cranberry mold, rather than a loose sloppy sauce.
4. Remove from heat, and chill thoroughly.
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