Cumberland sauce sounds more like something that the Queen would be spooning over a Quail en Croute than it does Uncle Charlie over a slice of ham. However, despite this sassy sauce’s upper-crusty sounding name, it’s actually quite rustic.
My “Black Cumberland” version uses black currants instead of the traditional red, and also includes some very browned-blackened onions, but like all similar recipes, this begs for even further adaptation depending on the meat. Maybe a little mint for lamb, or a touch of cardamom for that smoked duck breast?
Notwithstanding any flavor variations, you will still need to decide whether to serve hot or not. I definitely prefer the thick, shiny cooled-down version as shown, but happily, there’s no wrong choice. I hope you give this extra special holiday sauce a try soon. Enjoy!
Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly
zest from 2 oranges and 1 lemon
1/3 cup red wine
1/2 cup orange juice
2-3 tbsp lemon juice
2 tsp black pepper, or to taste
2 tsp black pepper, or to taste
1 tbsp brown sugar
1/4 tsp dry mustard
pinch cayenne pepper
1/4 tsp ground ginger
