---------- 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

-----