Cumberland Sauce Recipes

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TRADITIONAL CUMBERLAND SAUCE



Traditional Cumberland Sauce image

Provided by luckytrim

Time 2h

Yield 2 cups

Number Of Ingredients 10

2 cups water
1 tablespoon finely chopped shallot
1 tablespoon finely slivered orange zest
1 tablespoon finely slivered lemon zest
1/2 cup red currant jelly
1/4 cup tawny port
1/4 teaspoon dry mustard
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1/8 teaspoon ground cayenne pepper or to taste

Steps:

  • Heat water in small saucepan over medium heat to boiling. Add shallot and orange and lemon zests, blanch 3 minutes. Drain in fine mesh sieve. Combine shallot zest mixture, red currant jelly, port, dry mustard, ginger and ground red pepper in small non-corrosive saucepan. Heat over medium heat to boiling. Cook, uncovered, until jelly is smooth and mixture is well combined, about 3 minutes. Transfer to small heat proof bowl to cool at room temperature. Refrigerate, covered until well chilled. Serve sauce hot or cold. Serve with baked ham, roast venison or roast Cornish hen.

CUMBERLAND SAUCE



Cumberland Sauce image

This is, for me, one of the great classic English sauces, provided it's made with a good-quality redcurrant jelly with a high fruit content; some of the commercial varieties are lacking in fruit and are too sickly sweet. 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.

Categories     Gravy, sauces, dressings and stock     Savoury     Christmas: Chutneys, Pickles and Preserves     Christmas: Stuffings and Sauces

Yield Serves 8

Number Of Ingredients 6

1 medium lemon
1 medium orange
4 heaped tablespoons good-quality redcurrant jelly
4 tablespoons port
1 heaped teaspoon mustard powder
1 heaped teaspoon ground ginger

Steps:

  • First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips ½ inch (1 cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well. Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won't melt completely, so it's best to sieve it afterwards to get rid of any obstinate little globules. 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.

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.

BONELESS DUCK BREAST WITH CUMBERLAND SAUCE



Boneless Duck Breast with Cumberland Sauce image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 24

4 boneless duck breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon ground sage
Wild Rice Stuffing, recipe follows
Cumberland Sauce, recipe follows
1/2 cup wild rice
1 1/2 cups chicken stock
1/2 onion, dice small
1 cup thickly sliced mushrooms
3 stalks celery (remove leaves), cut into small dice
1 cup seedless grapes
1/4 cup dry sherry
1/2 teaspoon salt
Dash pepper
2 lemons, slivered rind and juice
2 oranges, slivered rind and juice
2 (8-ounce) jars red currant jelly
1 cup port
1/4 cup tarragon vinegar
3 tablespoons Dijon mustard
1 tablespoon sugar
Salt and pepper
1 teaspoon cornstarch, mixed with 1 tablespoon water, to thicken

Steps:

  • Rub duck breasts with salt, pepper, and ground sage. Grill on each side for 6 to 7 minutes. Serve sliced over Wild Rice Stuffing. Serve with Cumberland Sauce on the side.
  • Boil rice in stock until cooked but not too mushy. Drain. In a separate pan, saute vegetables in butter. Combine rice, sauteed vegetables, grapes, sherry, and seasoning.
  • Scald rinds and their juice in boiling water for 1 minute. Set aside. Heat jelly, port, vinegar, mustard, sugar, salt, and pepper in a pot, stirring until bubbling. Add the scalded juice and rind to the sauce. Add the cornstarch mixture and let boil and thicken.

BAKED HAM WITH CUMBERLAND SAUCE



Baked Ham with Cumberland Sauce image

The centerpiece of a beautiful spring family dinner. this golden ham with tangy jewel-toned cumberland sauce is impressive to serve. -Eunice Stoen, Decorah, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings (1-3/4 cups sauce).

Number Of Ingredients 11

1/2 fully-cooked ham with bone (4 to 5 pounds)
1/2 cup packed brown sugar
1 teaspoon ground mustard
Whole cloves
CUMBERLAND SAUCE:
1 tablespoon cornstarch
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup red wine or apple juice
2 tablespoons honey
1 cup dried currants

Steps:

  • Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.

Nutrition Facts : Calories 325 calories, Fat 17g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1233mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein.

FAVORITE CUMBERLAND SAUCE



Favorite Cumberland Sauce image

Not sure where I found this but have been using it for years. Supposed to be for game but we like with with ham and cold turkey. Enjoy..... very easy to make.

Provided by waynejohn1234

Categories     Sauces

Time 20m

Yield 1 cup

Number Of Ingredients 7

1 orange, grated rind
1/2 cup orange juice, fresh
1/2 cup red currant jelly
1 tablespoon shallot, minced
2 tablespoons tawny port
2 teaspoons lemon juice, fresh
1 teaspoon dry mustard (English style)

Steps:

  • Bring orange juice to a boil with the jelly, shallot and Port, stirring until the jelly is melted.
  • Boil mixture until it has reduced to about 2/3 cup
  • In a small dish stir together lemon juice and mustard.
  • Stir into the jelly mixture with the zest.
  • Chill, covered.
  • Will keep 2 days if kept covered and chilled.

Nutrition Facts : Calories 635.7, Fat 1.4, SaturatedFat 0.1, Sodium 55.7, Carbohydrate 153.5, Fiber 5.6, Sugar 111.4, Protein 3.5

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

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