Recipe - Cranberry Cumberland Sauce

450 g Fresh cranberries; (1lb)
300 ml Ruby port; (1/2pt)
115 g Caster sugar; (4oz)
125 ml Fresh orange juice; (4fl oz)
1 teaspoon Corn flour
1 teaspoon English mustard powder
1 teaspoon Lemon juice
1 pn Ground cloves
75 g Sultanas; (3oz)
55 g Flaked almonds; (2oz)
1 tablespoon Grated orange rind
1 teaspoon Grated lemon rind
Salt

Combine the cranberries, port, sugar and orange juice in a
nonmetallic saucepan over a medium heat for 810 minutes.

Combine the cornflour, mustard, lemon juice and cloves with a little
water to make a paste. Add the sultanas, almonds, orange and lemon
rind. Simmer over a medium heat until thickened, about 5 minutes.
Season to taste and chill. This can be made up to a week in advance.

Converted by MC_Buster.

Per serving: 50 Calories (kcal); trace Total Fat; (3% calories from
fat); trace Protein; 12g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.