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Cumberland Sauce is a fruit based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th Century, the sauce was named after the Duke of Cumberland and George IV, who both had ties in Hanover, Germany, where the sauce was invented.

-========= REZKONV-Recipe - RezkonvSuite v1.3

Title: Cumberland Sauce
Categories: Sauce
Yield: 6 Servings

2 Oranges
1 Lemon
25 grams Butter, 1 oz
1 Shallot, finely chopped
25 grams Ginger,fresh, grated, 1 oz
125 ml Port, 4 fl oz
1 teasp. Dijon mustard
350 grams Redcurrant jelly, 12 oz

============================ SOURCE ============================
Good Food Magazine, December 2006, p. 96
-- Edited *RK* 12/26/2006 by
-- Ulrike Westphal

1 Using a potato peeler, peel the zest from the oranges and lemon as
thinly as possible, then cut into fine strips. Blanch the zest in
boiling water for 1 min, then drain, plunge into cold water and
drain well. Juice the fruits.

2 Heat the butter in a small pan and fry the shallot and ginger for
4-5 mins until soft. Add the port, lemon and orange juices and
mustard. Bring to the boil, then boil until reduced by half, about
20 mins. Add the jelly and simmer until it melts. Pass through a
sieve to remove the ginger, then add the zest. You can make this a
few days ahead or freeze for 6 weeks. Thaw in the fridge or at room
temperature.

:PER SERVING 217 kcalories, protein 1 g carbohydrate 42g fat 4g
saturated fat 2g, fibre none, sugar 42g, salt 0.15g
:PREP 15 mins
:COOK 10 mins
:EASY

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tagged with: food and drink, Rezept, recipe, sauce, Soße, Grundrezept, basic recipe, cumberland sauce