Oxford Sauce Recipe ππ
Overview:
- Name: Oxford Sauce
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Description: This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.
- Recipe Category: Sauces
- Keywords: European, < 15 Mins
- Aggregated Rating: 5 β
- Review Count: 1
Nutritional Information (Per Serving):
- Calories: 556.1
- Fat Content: 0.7g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 79.1mg
- Carbohydrate Content: 127.4g
- Fiber Content: 9.5g
- Sugar Content: 76.8g
- Protein Content: 4.5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | Shallots |
| 1 | Orange |
| 1 | Lemon |
| 1/4 | Cup Sugar |
| 1 | Pinch of Cayenne |
| 1/3 | Cup Red Currant Jelly |
| 1/3 | Cup Port Wine |
| 1/2 | Teaspoon Prepared Mustard |
| 1 | Teaspoon Ginger |
Instructions:
-
Prepare Ingredients:
- Begin by cooking the shallots in a little water for 1 or 2 minutes until they are slightly softened. Drain and set aside.
- Cut off the thinnest possible peeling from the orange and lemon. Then, cut the peelings into fine julienne strips.
- Simmer the peelings in water to cover for 10 minutes. Drain and set aside.
-
Mixing:
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- Mix all the ingredients well until they are thoroughly combined.
-
-
Serve:
- Your delicious Oxford Sauce is now ready to be served! This recipe yields about 1 cup of sauce.
Serving Suggestions:
- Oxford Sauce is traditionally served with cold venison, but it also pairs wonderfully with other game meats such as pheasant or duck.
- You can also use it as a flavorful accompaniment to roasted or grilled meats like chicken or pork.
- It adds a delightful touch to charcuterie boards or cheese platters.
Tips:
- For a smoother texture, you can blend the sauce in a food processor or blender after mixing the ingredients.
- Adjust the sweetness and spiciness according to your taste preferences by varying the amount of sugar and cayenne pepper used.
- Store any leftover sauce in an airtight container in the refrigerator for up to a week.
