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Cumberland Sauce

Chef.Foodie's picture
  Shallots/Small onions 3
  Orange 1
  Lemon 1
  Red currant jelly 5 Tablespoon
  Wine vinegar 1 1⁄2 Tablespoon
  Port 3 Tablespoon
  Mustard 1⁄4 Teaspoon
  Horseradish 1⁄2 Teaspoon
  Ginger 1 Pinch
  Cayenne pepper 1 Pinch
  Salt 1 Pinch

With a vegetable peeler peel 1 orange and 1 lemon in thin slices with none of the white adhering to them.
Cut peel into very fine shreds.
Mince or chop 3 shallots or onions very finely.
Put into a saucepan with the shredded rind and a little water and boil for 15 minutes.
Strain off water.
Put back into saucepan.
Add 5 tablespoons red-currant jelly—Bar le Due, if possible— 3 tablespoons port, 1| tablespoons wine vinegar, 1/4 teaspoon made mustard, 1/2 teaspoon horseradish and a pinch each of cayenne pepper, ginger and salt.
Mix well and boil for 5 to 10 minutes.
Cool and put in a jar.
This will keep indefinitely in the refrigerator in a tightly covered jar.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 366 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.12 g0.59%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 313.6 mg13.1%

Total Carbohydrates 88 g29.4%

Dietary Fiber 7 g28%

Sugars 48.2 g

Protein 4 g8.3%

Vitamin A 30.9% Vitamin C 205.9%

Calcium 14.2% Iron 9.7%

*Based on a 2000 Calorie diet


Cumberland Sauce Recipe