Cumberland Sauce

March 13, 2020

Cumberland Sauce - kvalifood.com

A classic British cold sauce of redcurrant jelly, port, and citrus. It dates back to at least the 1850s and appears in both Soyer’s and Escoffier’s cookbooks. Traditionally served with cold ham, game, terrines, and pork pies.

Makes ca. 250 ml

Ingredients

100 g redcurrant jelly
60 ml ruby port
1 medium orange, zest and juice of
1/2 medium lemon, zest and juice of
1 tsp English mustard powder
1 tsp ground ginger
1 pinch salt

Directions

Using a vegetable peeler, pare the zest from the orange and lemon half. Cut into thin strips about 1 cm long.

Place the zest strips in a small saucepan, cover with water, and bring to a boil. Boil for 5 minutes, then drain. This removes bitterness.

In the same saucepan, combine the redcurrant jelly and port over low heat. Whisk gently for 5-10 minutes until fully melted and smooth. If lumpy, pass through a sieve.

In a serving bowl, mix the mustard powder and ground ginger with the lemon juice until smooth.

Squeeze the orange juice and add it to the bowl along with the port-jelly mixture and blanched zest strips. Stir well. Season with the salt.

Let cool to room temperature, then refrigerate until needed. Serve cold.

Notes

The consistency should be thin and pourable, not thick. This is a sauce, not a glaze.
Use quality redcurrant jelly. Cheap brands with too much sugar and no tartness produce a flat result.
Ruby port is standard. Tawny port works but gives a slightly different character.
For a more complex version, add 1 tbsp red wine vinegar with the citrus juice, or simmer 3 cloves and 4 black peppercorns with the port and strain before combining.
Stores in a sealed jar in the fridge for up to two weeks.