Cumberland sauce
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.
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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
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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.
Nutrition
- 67kcals Calories
- 0.1g (no saturated) Fat
- 0.3g Protein
- 12g (11.1g sugar) Carbs
- 0.1g Salt
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