Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.

Recipe

Cumberland Sauce

  • Yield: About 3/4 cup

Ingredients

  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 3/4 cup ruby port
  • 2 teaspoons red currant jelly
  • Pinch each of cayenne and cinnamon

Directions

  • In a small saucepan combine juices and port, bring to a boil and reduce by half. Stir in zest, jelly and spices. Simmer until thickened enough to coat a spoon.