The secret ingredient? Red currant jam
This classic German sauce makes the ideal accompaniment to game meats and works equally well with lamb and beef, particularly this Smoked Meatloaf with Cream Cheese Stuffing. The sauce is a sweet, spicy, and sharp combination of red currant jelly, port wine, citrus, mustard, and a bit of cayenne pepper for zip. Thanks to ChefDeCuisine.com for the recipe.
Cumberland Sauce Recipe
This classic German sauce makes the ideal accompaniment to game meats and works equally well with lamb and beef.
Makes. 1 1/2 cups
Takes. 20 minutes of prep and 15-20 minutes of cooking
1 cup red currant jelly
1 tablespoon chopped shallots
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon grated ginger
1 teaspoon English mustard
1/2 cup port wine
2 tablespoons orange juice
1 tablespoon lemon juice
1 teaspoon Morton's kosher salt
1/8 teaspoon cayenne pepper
About the red currant jelly. If you can't find it, you can substitute grape, blueberry, or cherry, and perhaps 1/2 teaspoon of lemon juice to up the acidity.
1) Mix and cook. In a medium saucepan over medium heat, melt the currant jelly. Add the shallots, orange and lemon zest and grated ginger to the jelly.
2) Whisk the mustard into the wine and add to the pan. Add the orange and lemon juices and simmer the sauce for 5 to 10 minutes, whisking occasionally.
3) Season and keep warm. Season with salt and cayenne pepper. Keep the sauce warm until ready to use.