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      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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