Cumberland Sauce – It Alone Sounds Stuffy

I’ve ever wondered why Cumberland sauce wasn’t to a greater extent than pop only about the holidays. It’s such a delicious in addition to versatile condiment, in addition to only every bit tardily in addition to fast to brand every bit whatever cranberry sauce out there. Maybe it’s the name?

Cumberland sauce sounds to a greater extent than similar something that the Queen would locomote spooning over a Quail en Croute than it does Uncle Charlie over a patch of ham. However, despite this sassy sauce’s upper-crusty sounding name, it’s truly quite rustic.

My “Black Cumberland” version uses dark currants instead of the traditional red, in addition to too includes some real browned-blackened onions, but similar all similar recipes, this begs for fifty-fifty farther adaptation depending on the meat. Maybe a piddling mint for lamb, or a touching on of cardamom for that smoked duck breast?

Notwithstanding whatever flavour variations, you lot volition nonetheless ask to determine whether to serve hot or not. I definitely prefer the thick, shiny cooled-down version every bit shown, but happily, there’s no incorrect choice. I promise you lot laissez passer on this extra exceptional vacation sauce a try soon. Enjoy!

Ingredients to brand almost 1 1/2 cups Cumberland Sauce:
1 tsp vegetable crude
1/2 loving cup minced onions
1 loving cup dark or blood-red currant jelly

zest from ii oranges in addition to 1 lemon

1/3 loving cup blood-red wine

1/2 loving cup orangish juice

2-3 tbsp lemon juice
2 tsp black pepper, or to taste

1 tbsp chocolate-brown sugar

1/4 tsp dry out mustard

pinch cayenne pepper

1/4 tsp ground ginger

salt to taste

View the consummate recipe

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