«

»

Cumberland Sauce

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.

Cumberland Sauce
Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.
Ingredients
  • 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
Instructions
  1. Melt red currant jelly; add shallots, julienned orange and lemon zest and fresh grated ginger.
  2. Mix mustard in wine and add to currant jelly.
  3. Add orange and lemon juice and simmer for 5 to 10 minutes.
  4. Season with salt and cayenne pepper.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.