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, 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.
TRADITIONAL CUMBERLAND SAUCE
Provided by luckytrim
Time 2h
Yield 2 cups
Number Of Ingredients 10
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
Provided by Craig Claiborne
Categories lunch, condiments, sauces and gravies
Time 20m
Yield 1 cup
Number Of Ingredients 9
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
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.
BAKED HAM WITH CUMBERLAND SAUCE
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
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.
BLACK CURRANT CUMBERLAND SAUCE
Provided by Indrani Sen
Categories easy, condiments, dips and spreads
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
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
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
FAVORITE CUMBERLAND SAUCE
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
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
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