Cumberland sauce

Name: Cumberland sauce
Prep time: 20 min
Total time: 20 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: Pared zest and juice of; 1 orange; Pared zest of 1 lemon; 50ml port; 150ml red wine; 125g fresh cranberries, or leftover cranberry sauce; 2 tbsp caster sugar; 1 tsp ground ginger; 1 tsp Dijon mustard; 3 tbsp redcurrant jelly

Easy
December 2009

Easy
December 2009

Serves 8
Ready in 20 minutes

You can’t have glazed ham without Cumberland sauce, so here’s our definitive recipe. Cumberland sauce is a fruit sauce that’s a little bit sweet, a little bit sour – and really, you could use it on other cold meats, too.

Vegetarian recipes

Nutrition: per serving

Calories: 67kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 12g (11.1g sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 67kcals
Fat: 0.1g (no saturated)
Protein: 0.3g
Carbohydrates: 12g (11.1g sugar)
Salt: 0.1g

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Ingredients

Pared zest and juice of
1 orange
Pared zest of 1 lemon
50ml port
150ml red wine
125g fresh cranberries, or leftover cranberry sauce
2 tbsp caster sugar
1 tsp ground ginger
1 tsp Dijon mustard
3 tbsp redcurrant jelly

Pared zest and juice of
1 orange
Pared zest of 1 lemon
50ml port
150ml red wine
125g fresh cranberries, or leftover cranberry sauce
2 tbsp caster sugar
1 tsp ground ginger
1 tsp Dijon mustard
3 tbsp redcurrant jelly

Method

Place the zest in a small pan, cover with water, bring to the boil and simmer for 5 minutes to soften it and remove any bitterness. Set aside.
Meanwhile, place the orange juice and the rest of the ingredients in a small pan over a medium heat and bring to a gentle simmer. Cook for 5-10 minutes until thickened. Stir in the reserved zest, and serve.

Method

Place the zest in a small pan, cover with water, bring to the boil and simmer for 5 minutes to soften it and remove any bitterness. Set aside.
Meanwhile, place the orange juice and the rest of the ingredients in a small pan over a medium heat and bring to a gentle simmer. Cook for 5-10 minutes until thickened. Stir in the reserved zest, and serve.

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