Jamie Oliver’s Cumberland Sauce is a classic, tangy condiment that pairs beautifully with roasted meats, cold cuts, and even cheese platters. Made with orange, redcurrant jelly, and warming spices, this sauce adds a burst of flavor to elevate your meals effortlessly.
What Is Jamie Oliver’s Cumberland Sauce?
Cumberland Sauce is a traditional British accompaniment, often served with game meats like venison or lamb. It combines citrusy orange, tangy redcurrant jelly, and subtle spices to create a vibrant and versatile sauce. Jamie Oliver’s version emphasizes fresh, simple ingredients and bold flavors.
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Why You’ll Love This Recipe
- Easy to Make: Quick and straightforward, with minimal effort.
- Versatile: Pairs with meats, cheeses, or even as a glaze.
- Rich in Flavor: A balance of sweet, tangy, and spicy notes.
- Make-Ahead Friendly: Can be prepared in advance and stored.
- Elevates Any Meal: Adds a gourmet touch to simple dishes.
Ingredients Needed to Make Jamie Oliver’s Cumberland Sauce
- 1 orange (zest and juice) – For fresh, citrusy flavor.
- 1 lemon (zest and juice) – Adds tang and brightness.
- 150g redcurrant jelly – The base of the sauce, providing sweetness.
- 1 tbsp Dijon mustard – For a hint of sharpness.
- 1 tbsp port or red wine – Adds depth and richness.
- 1 tsp ground ginger – For warmth.
- 1 pinch ground cloves – Optional, for a festive touch.
- Salt and pepper – To season.
Equipment Needed
- Small saucepan – To cook the sauce.
- Wooden spoon or whisk – For stirring.
- Zester – To zest the citrus fruits.
- Serving dish – To present the sauce.
Instructions to Make Jamie Oliver’s Cumberland Sauce
Step 1: Zest and Juice the Citrus Fruits
- Zest the orange and lemon, then juice them. Set aside.
Step 2: Heat the Base Ingredients
- In a small saucepan, add the redcurrant jelly, orange juice, and lemon juice.
- Warm over low heat, stirring occasionally, until the jelly melts into the juices.
Step 3: Add the Seasonings
- Stir in the Dijon mustard, port or red wine, orange zest, lemon zest, ground ginger, and a pinch of ground cloves (if using).
- Cook gently for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Adjust Seasoning
Taste the sauce and adjust with salt and pepper as needed.
Step 5: Serve or Store
Transfer the Cumberland Sauce to a serving dish or airtight container. Serve warm or at room temperature.
What Goes Well with Jamie Oliver’s Cumberland Sauce
- Roast Meats: Lamb, venison, or duck.
- Cold Cuts: Ham or turkey slices.
- Cheese Platters: Pairs well with Brie, Cheddar, or Stilton.
- Game Meat: Perfect with pheasant or partridge.
- Glazes: Use as a glaze for pork or chicken.
Expert Tips for the Best Cumberland Sauce
- Use Fresh Ingredients: Fresh citrus and good-quality redcurrant jelly make all the difference.
- Don’t Overcook: Heat gently to preserve the vibrant flavors.
- Make It Ahead: The flavors deepen when made a day in advance.
- Customize the Spice Level: Add more ground ginger or cloves for a warmer flavor.
- Serve Warm or Cold: Both options work, depending on your dish.
Easy Variations of Jamie Oliver’s Cumberland Sauce
- Cranberry Twist: Replace redcurrant jelly with cranberry sauce for a festive flavor.
- No Alcohol Version: Omit the port or wine and add a splash of grape juice instead.
- Extra Zesty: Add more citrus zest for a punchier flavor.
- Spiced Up: Include a pinch of chili flakes for a subtle kick.
- Herbal Note: Stir in a sprig of rosemary or thyme for added depth.
Best Practices to Store Jamie Oliver’s Cumberland Sauce
- Refrigerate: Store in an airtight container in the fridge for up to 1 week.
- Freeze: Freeze the sauce in small portions for up to 3 months. Thaw in the fridge before serving.
- Reheat Gently: Warm in a saucepan over low heat, adding a splash of water if needed.
How Can I Make Jamie Oliver’s Cumberland Sauce Healthier?
- Use Low-Sugar Jelly: Opt for a reduced-sugar redcurrant jelly.
- Limit Salt: Season sparingly or skip altogether.
- Increase Citrus: Use more fresh orange and lemon juice to naturally boost flavor.
Nutrition Value (Per Serving)
- Calories: 60 kcal
- Fat: 0g
- Carbohydrates: 14g
- Protein: 0g
- Fiber: 0g
Final Words
Jamie Oliver’s Cumberland Sauce is a versatile and flavorful addition to any meal, bringing a perfect balance of tangy, sweet, and spiced flavors. Whether paired with meats, cheeses, or used as a glaze, this sauce will elevate your dishes and impress your guests. Try it out and enjoy the taste of a British classic!
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Jamie Oliver Cumberland Sauce
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Sauce
- Method: Simmering
- Cuisine: British
Description
Cumberland Sauce is a traditional British accompaniment, often served with game meats like venison or lamb. It combines citrusy orange, tangy redcurrant jelly, and subtle spices to create a vibrant and versatile sauce. Jamie Oliver’s version emphasizes fresh, simple ingredients and bold flavors.
Ingredients
- 1 orange (zest and juice) – For fresh, citrusy flavor.
- 1 lemon (zest and juice) – Adds tang and brightness.
- 150g redcurrant jelly – The base of the sauce, providing sweetness.
- 1 tbsp Dijon mustard – For a hint of sharpness.
- 1 tbsp port or red wine – Adds depth and richness.
- 1 tsp ground ginger – For warmth.
- 1 pinch ground cloves – Optional, for a festive touch.
- Salt and pepper – To season.
Instructions
Step 1: Zest and Juice the Citrus Fruits
- Zest the orange and lemon, then juice them. Set aside.
Step 2: Heat the Base Ingredients
- In a small saucepan, add the redcurrant jelly, orange juice, and lemon juice.
- Warm over low heat, stirring occasionally, until the jelly melts into the juices.
Step 3: Add the Seasonings
- Stir in the Dijon mustard, port or red wine, orange zest, lemon zest, ground ginger, and a pinch of ground cloves (if using).
- Cook gently for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Adjust Seasoning
Taste the sauce and adjust with salt and pepper as needed.
Step 5: Serve or Store
Transfer the Cumberland Sauce to a serving dish or airtight container. Serve warm or at room temperature.
