Description
Jamie Oliver’s Cumberland Sauce is a traditional British sauce made with red currant jelly, orange and lemon zest, port wine, and spices. It’s sweet and tangy, with a warming hint of ginger, making it an ideal pairing for savory dishes.
Ingredients
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- 200g red currant jelly
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 100ml port wine
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground ginger
- A pinch of ground allspice
- Salt and pepper to taste
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Instructions
Zest the orange and lemon, and then juice both fruits. Set the zest and juice aside separately.
In a small saucepan, add the red currant jelly and heat gently over low heat, stirring until it melts and becomes smooth.
Stir in the orange zest, orange juice, lemon zest, lemon juice, and port wine. Mix well to combine with the melted jelly.
Add the Dijon mustard, ground ginger, and allspice to the mixture, stirring to incorporate. Allow the sauce to simmer gently for about 10 minutes, stirring occasionally until it thickens slightly.
Taste the sauce and add salt and pepper as needed. If you prefer a thinner consistency, add a little more port or a splash of water.
Allow the sauce to cool slightly before serving. Serve warm or at room temperature. If making ahead, let it cool completely and store in an airtight container in the refrigerator for up to one week.