Name: Mary Berry Cumberland Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: British
Ingredients: Red Currant Jelly (1 cup) – Adds a sweet, tart base to the sauce.; Orange Zest (from 1 orange) – Provides a fresh, citrusy flavor.; Lemon Zest (from ½ lemon) – Adds a slight tang and balances the sweetness.; Orange Juice (¼ cup, freshly squeezed) – Enhances the citrus flavor.; Port Wine (¼ cup) – Adds richness and depth to the sauce.; Dijon Mustard (1 tsp) – Provides a mild tang and complements the sweetness.; Ground Ginger (¼ tsp) – Adds warmth and a subtle spice.; Ground Cinnamon (¼ tsp) – Enhances the flavor with a warm, earthy note.; Salt and Pepper (to taste) – Balances the flavors.

Mary Berry’s Cumberland Sauce is a tangy, fruity condiment that pairs beautifully with cold meats, game, and roasts, especially ham. This traditional British sauce, made with red currant jelly, orange zest, and spices, offers a perfect balance of sweetness, acidity, and spice. It’s especially popular during the holiday season and is a classic addition to festive meals.

What Is Mary Berry’s Cumberland Sauce?

Cumberland Sauce is a classic British condiment named after the Duke of Cumberland. Traditionally served cold, it’s a vibrant sauce made with red currant jelly, citrus, and a mix of spices, making it a deliciously tart and slightly spiced addition to meats. The sauce’s deep red color and rich flavor make it a staple in holiday and special occasion meals.

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Why You Should Try This Recipe

Perfect for Entertaining – Adds a sophisticated touch to festive dishes.
Versatile Pairing – Complements a variety of meats, including ham, pork, and game.
Make-Ahead Friendly – This can be made in advance and stored.

Bright, Tangy Flavor – The red currant and citrus offer a refreshing contrast to rich dishes.
Quick and Easy – Simple to prepare with minimal cooking time.

Ingredients Needed to Make Mary Berry Cumberland Sauce

Here’s what you’ll need to create this flavorful Cumberland sauce:

Red Currant Jelly (1 cup) – Adds a sweet, tart base to the sauce.
Orange Zest (from 1 orange) – Provides a fresh, citrusy flavor.
Lemon Zest (from ½ lemon) – Adds a slight tang and balances the sweetness.

Orange Juice (¼ cup, freshly squeezed) – Enhances the citrus flavor.
Port Wine (¼ cup) – Adds richness and depth to the sauce.
Dijon Mustard (1 tsp) – Provides a mild tang and complements the sweetness.

Ground Ginger (¼ tsp) – Adds warmth and a subtle spice.
Ground Cinnamon (¼ tsp) – Enhances the flavor with a warm, earthy note.
Salt and Pepper (to taste) – Balances the flavors.

Equipment Needed

Saucepan – For cooking the sauce.
Whisk or Spoon – To mix and stir the ingredients.
Zester or Grater – For zesting the orange and lemon.

Serving Bowl – For serving or storing the sauce.

Instructions to Make Mary Berry Cumberland Sauce

Prepare the Citrus Zest and Juice: Zest one orange and half a lemon, then squeeze the juice from the orange.
Combine Ingredients: In a medium saucepan, add the red currant jelly, orange zest, lemon zest, orange juice, port wine, Dijon mustard, ground ginger, and ground cinnamon.

Heat the Sauce: Place the saucepan over medium heat and stir until the red currant jelly melts and the ingredients are fully combined. Bring the mixture to a gentle simmer.
Simmer the Sauce: Let the sauce simmer for about 5 minutes, stirring occasionally, until slightly thickened. Taste and season with salt and pepper as desired.
Cool and Serve: Remove the sauce from the heat and allow it to cool to room temperature. Transfer to a serving bowl and serve with cold meats, ham, or roasts.

What Goes Well with Mary Berry’s Cumberland Sauce

Roast Ham or Pork – The tangy sauce complements the richness of ham and pork beautifully.
Game Meats – Perfect with venison, duck, or pheasant.
Turkey or Chicken – Adds a festive touch to roast poultry.

Cheese Platter – Pairs well with sharp cheeses like cheddar or blue cheese.
Cold Cuts – Delicious with a variety of sliced cold meats.

Expert Tips for Making the Best Mary Berry Cumberland Sauce

Use Fresh Citrus Zest – Fresh zest adds vibrant flavor and aroma to the sauce.

Adjust Sweetness and Spice – Add more mustard or ginger for a spicier flavor, or extra jelly if you prefer it sweeter.
Let the Sauce Cool Completely – Cumberland sauce is traditionally served at room temperature or chilled.
Store for Later Use – This sauce keeps well and can be made a few days ahead of time.

Choose a Quality Port – A good-quality port will add a rich depth to the flavor.

Easy Variations of Mary Berry Cumberland Sauce

Add Cloves – A pinch of ground cloves adds an extra layer of warmth.
Swap for Black Currant Jelly – Use black currant jelly instead of red for a deeper flavor.

Add Fresh Cranberries – Cook fresh cranberries in the sauce for added texture and tartness.
Honey Instead of Jelly – For a unique twist, use honey with some fresh red currants if available.
Herb-Infused – Add a sprig of rosemary or thyme while simmering for an earthy aroma.

Best Practices to Store Mary Berry Cumberland Sauce

Refrigerate Leftovers – Store in an airtight container in the refrigerator for up to 1 week.
Freeze for Longer Storage – Freeze in a sealed container for up to 3 months. Thaw in the fridge before serving.
Bring to Room Temperature Before Serving – Cumberland sauce is traditionally served at room temperature or chilled.

Best Practices to Reheat Mary Berry Cumberland Sauce

Cumberland sauce is best served at room temperature or chilled, so reheating is not necessary. If needed, you can gently warm it on the stovetop over low heat.

Nutrition Value (per serving)

Calories: 60
Fat: 0g

Carbohydrates: 14g
Protein: 0g
Fiber: 1g

FAQs

Can I make Cumberland sauce in advance?

Yes, Cumberland sauce can be made in advance and actually tastes better as the flavors meld. Prepare the sauce, let it cool, and store it in an airtight container in the refrigerator. It will keep for up to a week and can be brought to room temperature before serving.

What meats go well with Cumberland sauce?

Cumberland sauce pairs beautifully with cold meats, including ham, pork, venison, and duck. It also complements roast turkey, lamb, or chicken and works wonderfully as a condiment on a holiday charcuterie board.

Can I use a substitute for red currant jelly in Cumberland sauce?

If red currant jelly isn’t available, you can substitute it with black currant jelly, cranberry jelly, or even apple jelly. These will offer a similar sweetness and consistency, although the flavor will vary slightly.

How do I thicken Cumberland sauce if it’s too thin?

To thicken Cumberland sauce, simmer it on low heat until it reaches the desired consistency. If needed, add a small amount of cornstarch mixed with water, stirring constantly until the sauce thickens.

Final Words

Mary Berry’s Cumberland Sauce is a classic, tangy condiment that brings out the flavors in meats and holiday dishes. With its unique balance of sweetness, citrus, and warmth from spices, this sauce is a must-try for festive dinners or special occasions. Perfectly versatile and easy to prepare, Cumberland sauce is sure to impress and become a favorite addition to your meals.

Enjoy this traditional British favorite and elevate your next gathering!

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