Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th century, the sauce was named for the Duke of Cumberland, who had ties to Hanover, Germany, where the sauce was invented. It is a more complex version of a simple redcurrant sauce
Despite its German origin, today the sauce is ubiquitous in the Cumbria region of England and is thought of as a thoroughly British condiment.
Although variations exist, common ingredients include red currants or cowberries, port or wine, mustard, pepper, orange, ginger, and vinegar.
- 1 cup red currant jelly (about 1 jar)
- 1 tablespoon chopped shallots
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 1 teaspoon grated ginger
- 1 teaspoon English mustard
- ½ cup port wine
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger.
- Mix mustard in wine and add to currant jelly.
- Add orange and lemon juice and simmer for 5 to 10 minutes.
- Season with salt and cayenne pepper.