Cumberland Sauce

Name: Cumberland Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: British (English)
Ingredients: Redcurrant jelly — 200 g (2/3 cup); Port wine — 100 ml (1/3 cup + 1 tbsp); Orange, zest and juice — 1; Lemon, zest and juice — 1/2; Shallot, finely minced — 1 small; Dijon mustard — 10 g (2 tsp); Ground ginger — 2 g (1/2 tsp); Salt and cayenne pepper — to taste

The Quirky Foodster Team

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15 min

Prep

10 min

Cook

Ingredients

Redcurrant jelly — 200 g (2/3 cup)
Port wine — 100 ml (1/3 cup + 1 tbsp)
Orange, zest and juice — 1
Lemon, zest and juice — 1/2
Shallot, finely minced — 1 small
Dijon mustard — 10 g (2 tsp)
Ground ginger — 2 g (1/2 tsp)
Salt and cayenne pepper — to taste

Method

Blanch the orange and lemon zest in boiling water for 2 minutes to soften and remove bitterness; drain.
Melt redcurrant jelly gently in a small saucepan over low heat.
Whisk in port, orange and lemon juice, mustard and ginger.
Simmer gently 5 minutes to combine and slightly reduce.
Stir in blanched zest and minced shallot; season with salt and cayenne, then cool completely before serving.

Cultural Background: A glossy, sweet-tart sauce of redcurrant jelly, port, citrus and mustard, Cumberland sauce emerged in 19th-century English kitchens (its exact origin debated, possibly linked to German royal cooks in the British court), and is traditionally served cold alongside cold meats, game and pâté.

Tips: • Blanching the citrus zest removes excess bitterness while keeping its bright flavour. • The sauce is served cold, so let it cool fully and chill before plating.

Variations: • Add a pinch of ground cloves for extra warmth. • Use ruby port for a deeper colour and flavour.

Storage: Refrigerate in an airtight container up to 2 weeks.

Reheating: Not applicable; served cold. Nutrition (per serving) Approx. 45 kcal, 0.1 g protein, 0 g fat, 10 g carbohydrate per 30 ml serving.

FAQs: What is Cumberland sauce traditionally served with? Cold meats, venison, game pies, ham and pâté. Can I make it without alcohol? Yes, substitute the port with a mix of grape juice and a splash of extra vinegar for acidity.