CUMBERLAND SAUCE
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
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 (A CLASSIC ENGLISH SAUCE FOR COLD MEATS)
Cumberland Sauce is an old English sauce. Sweet and sour, it is traditionally served with cold meats and is excellent with lamb, pork and just about any game. A must at Christmas for us.
Provided by Azlin Bloor
Categories Sauces
Time 20m
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, thinly pare off the zest of the orange and lemon in long strips.
- Using a knife, slice the zest into thin strips.
- Bring a small amount of water to boil in a small saucepan.
- Add the sugar and the orange and lemon zest.
- Lower the heat down and simmer for 3 minutes. This is to get rid of any bitterness in the peel.
- Strain and leave aside until the end, throwing away the liquid.
- Rinse and dry the saucepan and place the rest of the ingredients into it. So, the orange and lemon juices, redcurrant jelly, port, ginger and mustard.
- Bring to a simmer and leave to cook for 5-10 minutes, to allow to thicken and for the flavours to deepen. The time depends on how you like your sauce, thick, strongly flavoured and almost syrupy, or light.I go the full 10 minutes for a lick the spoon Cumberland Sauce! Take it off the heat when the time is up. For a perfectly smooth sauce, strain to as sieve. I rather like the bits of ginger in mine, so I usually leave it as it is.
- Stir in the orange and lemon zests and the sauce is ready to be served, once cooled to room temperature. You can serve it at room temperature or straight out of the fridge.
- Store in a clean jar in the fridge for up to a week.
Nutrition Facts : Calories 55 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
CUMBERLAND SAUCE
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
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 CUMBERLAND SAUCE
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
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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