---------- exported from cookworks for meal-master, v7.0

    title: cumberland sauce
categories: professional, sauce, german
 servings: 2

     2 t  orange zest
   1/4 c  port
   1/3 c  red burgundy
     1 c  red currant jelly
     2 t  dry mustard
     1 t  fresh lemon juice
   1/4 t  liquid hot pepper sauce
   1/4 t  kosher salt
   1/4 t  white pepper

combine zest and port in a saucepan, over a medium flame heat to a boil,
reduce heat, and simmer for 5 minutes
stir in remaining ingredients
remove from heat and stir to mix well
cover and let stand for 4-24 hours
serve over cold sliced beef

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