Cumberland Sauce

  • 1  Medium Shallot, Minced
  • 1/4 cup  Red Wine Vinegar
  • 1 cup  Bonewerks Culinarte Glace de Veau or Demi Glace de Veau Classic
  • 1/2 cup  Port wine
  • 2 tbsp.  Currant Jelly
  • 1tsp.  Worcestershire Sauce
  • 1/4 cup  Orange Juice
  • Zest of 1 Lemon

SWEAT shallots in a saucepan. Add vinegar and port; reduce by two-thirds over high heat.

STIR in Bonewerks Culinarte Glace de Veau or Demi Glace de Veau Classic, Worcestershire, currant jelly and orange juice. Reduce until desired thickness. Season to taste with salt and pepper, garnish with lemon zest.