This sauce is great served with your corned beef this St. Patrick’s Day! Cumberland sauce is traditionally served over non-white meats like lamb, venison, and ham. Makes 2 1/2 to 3 cups.
8 oz. Red Current Jelly
1 small Onion, finely chopped
Rind of 2 Oranges, finely julienned
Rind of 2 Lemons, finely julienned
1 tsp Dijon Mustard
2 Tbs Cider Vinegar
1/4 c Port
Gently heat jelly in a heavy pan. Add onion, rinds, and mustard. Stir over low heat for about 1-2 minutes. Add in the vinegar, port, and pepper (to taste). Let simmer for 20 minutes, stirring occasionally. Spoon into small jars and cool. Seal tightly.
Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
I made this delicious pizza for dinner tonight. I make it all from scratch and it’s pretty easy. You can make so many varieties of this based on what you have on hand. This particular version included mozzarella slices, Parmesan cheese, Canadian bacon, salami, and sopressata.
1 1/4 C Whole Wheat Flour
1 1/4 All Purpose Flour (plus more for dusting and as needed)
2 1/4 tsp (1 package) Yeast
1/2 tsp Salt
1 C Warm Water
2 Tbs Olive Oil
Cornmeal (for dusting the baking sheet)
Red Pepper Flakes
Preheat oven to 425°
In a large bowl, combine the whole wheat flour, yeast, and salt. Stir to combine. Then add water and oil. Use a danish dough whisk to mix well. Add in all purpose flour and incorporate as much as possible.
Take dough and place on a floured surface. Knead the dough and add up to 1/2 C more flour if needed. Knead dough for at least 5 minutes until it is smooth and elastic. Divide dough in half. Cover the dough and let rest for 10 minutes.
While the dough is resting, prepare the sauce. In a medium sized bowl, mix together tomato sauce, oregano, basil, garlic, and red pepper flakes.
Once the dough has rested, roll out into two pizza crusts. Dust a baking sheet with cornmeal. Place pizza crusts onto baking sheet. Prick each crust all over with a fork. Bake for 10 minutes.
Take crusts out of the oven and add your sauce and toppings. Return to oven and bake for another 10 minutes.
If you like my homemade pizza, you’ll love my other recipes!