Cumberland Sauce is a traditional savory sauce of British and French cuisines. Its main ingredients are most often red currant jelly, port wine, and spices. British food writer Elizabeth David discovered that the name Cumberland Sauce first appeared in the French cookbook La Cuisine Anglaise in 1904, but it was Auguste Escoffier (1846-1935) who helped the sauce to its fame in French cuisine. Sauce Cumberland goes very well with patés, venison, cold roasts and hams, and even lamb. The following recipe is very close to the original.
- 1 untreated orange
- 1 untreated lemon
- 5 cl red wine
- 250 g red currant jelly
- 1 tsp english mustard powder
- a pinch cayenne pepper
- a pinch ginger powder
- 2 cl red Port wine
Wash and thinly peel the orange and lemon. None of the white part of the skin should come off. Then thinly slice the peels. Alternatively, you can use a zester as shown below.
In a small saucepan quickly bring the red wine to a boil and remove from heat. Add the orange and lemon zests and let steep for about 10 minutes, or until cool.
Add the red currant jelly and spices and mix well until all is incorporated. Fold in the Port wine and season to taste. The sauce will keep well as long as it remains refrigerated.