Classic Cumberland Sauce Pairs Perfectly with Game Meats, Lamb, and Beef

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 for the recipe.

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from member Henrik


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Smoked Stuffed Meatloaf Glazed with Cumberland Sauce

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.

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