Jamie Oliver 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.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Sauce
- Method: Simmering
- Cuisine: British
Ingredients
Scale
- 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.