Classic Cumberland Sauce Recipe
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Although Cumberland sauce was allegedly invented by the end of the 19th century in Hannover, Germany, it is widely recognized as a truly British condiment. This recipe got its name from the Duke of Cumberland and George IV. The classic sauce makes the ideal accompaniment to game meats and works equally well with lamb and beef.
Course: , ,
Main Course
Sauces and Condiments
Side Dish
Cuisine: , ,
American
British
German
Makes:
Servings: cups
Takes:
Ingredients
- 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
- ½ cup port wine
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1 teaspoon Morton Coarse Kosher Salt
- ⅛ teaspoon cayenne pepper
Notes:
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.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- 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.
- 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.
- Season and keep warm. Season with salt and cayenne pepper. Keep the sauce warm until ready to use.