Black Cumberland Sauce

1. 1

   Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.

2. 2

   Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.

3. 3

   Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.

4. 4

   Bring sauce to a boil; remove from heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.