Cumberland sauce

Cumberland sauce is a fruit-based sauce that is traditionally served with non-poultry meats, such as venison, ham, and lamb. It is named after the Duke of Cumberland, who was a son of King George II of Great Britain.

Ingredients

The primary ingredients of Cumberland sauce include:

• Red currant jelly
• Port wine
• Mustard
• Orange and lemon zest
• Orange juice
• Lemon juice
• Ginger
• Cayenne pepper

Preparation

Cumberland sauce is typically prepared by combining the red currant jelly and port wine in a saucepan and heating them until the jelly melts. The mixture is then allowed to cool slightly before adding the mustard, orange zest, lemon zest, orange juice, lemon juice, ginger, and cayenne pepper. The sauce is stirred until all ingredients are well combined and then allowed to cool completely before serving.

Serving

Cumberland sauce is usually served cold or at room temperature. It is a popular accompaniment to cold meats, particularly game meats like venison and lamb. The tangy and slightly sweet flavor of the sauce complements the rich flavors of these meats.

History

The origins of Cumberland sauce are somewhat unclear, but it is believed to have been created in the late 19th century. It is named after the Duke of Cumberland, who was known for his love of rich and flavorful foods. The sauce became popular in British cuisine and is still commonly used today.

See also

• Sauce
• Condiment
• British cuisine
• Fruit preserves