Mary Berry 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.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 6
- Category: Sauce
- Method: Simmering
- 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.
Instructions
- 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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-cumberland-sauce/