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Cumberland Sauce

A classic English sauce with a thin consistency. Served cold, it is a traditional accompaniment to ham, cold cuts of goose & game, sausages & pate.

1 medium lemon, 1 medium orange, 4 heaped teaspoons good quality redcurrant jelly, 4 tablespoons port, 1 heaped teaspoon mustard powder, 1 heaped teaspoon ground ginger.

Thinly pare off the zest of the lemon and orange (using a potato peeler) then cut them into very small strips 1cm long and as thin as possible. Boil the strips in water for 5 minutes then drain well. Place the redcurrant jelly in a saucepan with the port and melt, whisking together over a low heat for 5-10 minutes. Sieve into a serving bowl, mix the mustard & ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port & redcurrant mixture & strips of zest. Mix well and the sauce is ready to use. This will store well in a screw-topped jar for up to 2 weeks in the fridge.