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Cumberland Sauce


Serve this at room temperature with roast wild duck or goose.


3 tablespoons plus 1 teaspoon red currant jelly

1 tablespoon sherry

1 tablespoon Madeira wine

2 tablespoons fresh orange juice

1 tablespoon fresh lemon juice

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon ground ginger

1 1/2 teaspoons freshly-grated orange rind


Heat jelly until it melts; blend in wines, juices and seasonings.


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