Cumberland SauceTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: About 10 minutes
Cooking time: About 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:70.1 kcal
Proteins:0.8 g
Fats:0.2 g
Carbohydrate:13.6 g
Fibers:2.4 g
Sugar:4.4 g
Cholesterol:0 mg
Sodium:1.7 mg
Calcium:37 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1
lemon
5
ml
sugar
85
ml
port
15
ml
red currant jelly
10
ml
cornstarch
15
ml
cold water
METHOD
- Remove the zests from the lemon and orange being careful to avoid the bitter white pith;
- cut into thin strips; drop into boiling water and boil uncovered for 5 minutes; drain and refresh immediately in cold water to fix the color;
- squeeze the juice from the orange and lemon; place in a small heavy saucepan;
- add the sugar, Port and red currant jelly; bring to a boil until the jelly has completely dissolved;
- reduce the heat; cover and simmer for 5 minutes;
- dissolve the cornstarch in cold water; add to the mixture and return to a boil;
- the sauce will thicken and then become more liquid again; strain;
- add the zests; pour into a sauce boat or bowl and cool.
CHEF'S NOTES
Cumberland sauce is traditionally served with game, ham, mutton and pâté en croûte.
