I’ve always wondered why Cumberland sauce wasn’t morepopular around the holidays. It’s such a delicious and versatile condiment, andjust as easy and fast to make as any cranberry sauce out there. Maybe it’s the name?Cumberland sauce sounds more like something that the Queenwould be spooning over a Quail en Croute than it does Uncle Charlie over aslice of ham. However, despite this sassy sauce’s upper-crusty sounding name,it’s actually quite rustic.
My “Black Cumberland” version uses black currants instead ofthe traditional red, and also includes some very browned-blackened onions, butlike all similar recipes, this begs for even further adaptation depending onthe meat. Maybe a little mint for lamb, or a touch of cardamom for that smokedduck breast?
Notwithstanding any flavor variations, you will still needto decide whether to serve hot or not. I definitely prefer the thick, shinycooled-down version as shown, but happily, there’s no wrong choice. I hope yougive this extra special holiday sauce a try soon. Enjoy!
Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly zest from 2 oranges and 1 lemon 1/3 cup red wine1/2 cup orange juice2-3 tbsp lemon juice
2 tsp black pepper, or to taste 1 tbsp brown sugar1/4 tsp dry mustardpinch cayenne pepper1/4 tsp ground gingersalt to tastePin It Now!
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