Black Currant Cumberland Sauce

Ingredients

• 12 ounces (about 2 cups) fresh or frozen black currants, stems removed
• ¾ cup packed dark brown sugar
• Juice and finely grated zest of 1 large blood orange or other orange
• ½ cup plus 1 tablespoon ruby port wine

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    86 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 0 grams protein; 4 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 cups

Preparation

1. In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
2. Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

20 minutes