Black Cumberland Sauce Recipes

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BLACK CUMBERLAND SAUCE



Black Cumberland Sauce image

My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 12

1 teaspoon vegetable oil
½ cup minced onion
⅓ cup red wine
1 cup black currant jelly
2 oranges, zested and juiced
1 lemon, zested and juiced
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper, or to taste
¼ teaspoon mustard powder
¼ teaspoon ground ginger
1 pinch cayenne pepper
salt to taste

Steps:

  • Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
  • Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  • Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
  • Bring sauce to a boil; remove from heat.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g

CUMBERLAND SAUCE



Cumberland Sauce image

Provided by Craig Claiborne

Categories     lunch, condiments, sauces and gravies

Time 20m

Yield 1 cup

Number Of Ingredients 9

1 lemon
1 orange
1/2 cup water
1/2 cup Port wine
2 tablespoons red currant jelly
2 tablespoons red wine vinegar
1/2 teaspoon imported mustard, preferably Dijon
Salt to taste, if desired
Pinch cayenne pepper

Steps:

  • Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.
  • Squeeze the juice from the lemon and orange and set aside.
  • Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
  • Bring to the boil and let simmer five minutes. Let cool. Serve.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 502 milligrams, Sugar 19 grams, TransFat 0 grams

CUMBERLAND SAUCE



Cumberland Sauce image

This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England.

Provided by ChrisMc

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 10

1 julienned orange rind
1/2 cup currant jelly
1/3 cup port wine or 1/3 cup sherry wine
1/3 cup orange juice
1/4 teaspoon dry mustard
1 pinch ground ginger
1 tablespoon cornstarch
1 dash lemon juice
1 pinch cayenne pepper
salt and pepper

Steps:

  • Blanch the rind in boiling water.
  • Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
  • Combine cornstarch with reserved juice and add to boiling mixture.
  • Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
  • Strain the sauce and add the blanched orange rind.

BLACK CURRANT CUMBERLAND SAUCE



Black Currant Cumberland Sauce image

This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.

Provided by threeovens

Categories     Sauces

Time 25m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 5

12 ounces black currants, about 2 cups
3/4 cup dark brown sugar, packed
1 large blood orange, juiced and zested (or other orange)
1/2 cup ruby port
1 tablespoon ruby port

Steps:

  • Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
  • Stir until sugar dissolves.
  • Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
  • Cool, cover, and refrigerate overnight.

Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 13.9, Carbohydrate 42.2, Fiber 0.7, Sugar 31.1, Protein 1.1

BLACK CURRANT CUMBERLAND SAUCE



Black Currant Cumberland Sauce image

Provided by Indrani Sen

Categories     easy, condiments, dips and spreads

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

12 ounces (about 2 cups) fresh or frozen black currants, stems removed
3/4 cup packed dark brown sugar
Juice and finely grated zest of 1 large blood orange or other orange
1/2 cup plus 1 tablespoon ruby port wine

Steps:

  • In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
  • Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 59 grams

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Top Asked Questions

How do you make Cumberland sauce?
In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.
What goes well with Cumberland sauce?
Cumberland sauce is always served cold and is a wonderful accompaniment to either hot or cold gammon, tongue, cold goose or game, and it goes extremely well with a slice of Old-fashioned Raised Game Pie, see below.. This sauce should not be thickened – it is meant to have a thinnish consistency. This recipe is from Delia's Happy Christmas.
Does Cumberland sauce need to be thickened?
Cumberland sauce is always served cold and is a wonderful accompaniment to either hot or cold gammon, tongue, cold goose or game, and it goes extremely well with a slice of Old-fashioned Raised Game Pie, see below.. This sauce should not be thickened – it is meant to have a thinnish consistency.

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