Cumberland sauce

This sauce, invented, it is said, by the 3rd Duke of Cumberland (or Crown Prince Ernst August II of Hanover, 3rd Duke of Cumberland and Teviotdale, if you want the fully Monty!) is fantastic with duck, pork, gammon, ham, chicken and most game. It can be improved by substituting redcurrant jelly with lingonberry preserve if you can obtain it.

Cumberland sauce

The inventor!
Servings:	Serves 8
Calories per serving:	42
Ready in:	45 minutes, incl. cooling time
Prep. time:	35 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	17th January 2013

Best recipe review Love the narrative of this 🎩 4.6/5 Any food created by someone who looks like this, has to be good! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 Lemon
• 1 Orange
• 4 heaped tablespoons redcurrant jelly
• 4 tablespoons port
• 1 heaped teaspoon mustard powder
• 1 heaped teaspoon ground ginger

Method

1. Zest the orange and lemon using a mandoline or a speed peeler and then chopping the zest into smaller pieces, or use a lemon zester, which I never find as quick
2. Blanch the zest in freshly boiled water for 5 minutes to lose any bitterness then drain well
3. Add the redcurrant jelly or lingonberry preserve to a pan with the port, heat and stir to melt the jelly
4. In a bowl, add the mustard, ginger powder and juice of half a lemon and whisk up well
5. Add the redcurrant jelly and the juice of an orange and whisk again
6. Mix in the zest

Chef's tip

Serve at room temperature

Variations

Substitute the redcurrant jelly with lingonberry preserve.

Use a lime instead of a lemon.

Use a Seville orange when in season.

Chef's tip

Don't try to thicken this sauce as it is supposed to be quite thin.

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