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Cumberland Sauce
Cumberland Sauce is a traditional British recipe for a classic sauce made with redcurrant jelly, citrus juice, mustard and ginger that is typically served with hams, game and sausages. The full recipe is presented here and I hope you enjoy this classic British version of: Cumberland Sauce.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
12
Rating: 
Tags : Sauce RecipesSpice RecipesBritish Recipes
Cumberland Sauce: A British recipe for a sauce made with redcurrant jelly, citrus juice, mustard and ginger that is typically served with hams, game and sausages.
Ingredients:
1 medium lemon
1 medium orange
4 heaped tablespoons good-quality
redcurrant jelly
4 tablespoons port wine
1 heaped teaspoon
mustard powder
1 heaped teaspoon ground
ginger
Method:
First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips 1/2 inch (1 cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well.
Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won't melt completely, so it's best to sieve it afterwards to get rid of any obstinate little globules.
In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.
