Cumberland Sauce
An English sauce used for ham, game, and pâtés. Created sometime in the late 19th Century, the sauce was named after the Duke of Cumberland and George IV, who both had ties in Hanover, Germany, where the sauce was invented. Despite its location of origin, today the sauce is ubiquitous in the Cumbria region of England, and is known as a quintessential British condiment. Although variations exist, common ingredients include red currants or cowberries, port or wine, mustard, pepper, orange, ginger and vinegar. Cumberland sauce is always served cold.
Cumberland Sauce
Southern Living magazine
Brian and I have made this several times for Easter and it is always a welcome addition to our ham.
2 1/4 cups port wine, divided
1/2 (10 1/2-ounce) jar red currant jelly
1 1/2 tablespoons light brown sugar
1 tablespoon grated orange rind
1/3 cup fresh orange juice
3/4 tablespoon grated fresh ginger
1 teaspoons dry mustard
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1 1/4 tablespoons cornstarch
Bring 2 cups wine and next 8 ingredients to a boil in a large saucepan, stirring constantly; reduce heat, and simmer, stirring often, 20 minutes. Stir together remaining 1/4 cup wine and cornstarch until smooth. Stir into hot mixture; bring to a boil over medium heat. Boil, stirring constantly, 1 minute. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Store in refrigerator up to 1 month.
Cumberland Sauce
from German Cooking by Marianna Olszewska Heberle
Serve with ham slices or over roast pheasant, turkey or duck.
1 large orange
6 Tbsp. red wine
1/4 cup currant jelly
1/4 cup apple juice or cider
2 tsp. prepared mustard
1/8 tsp. ground cinnamon
Grate orange peel into a medium sauce pan. Squeeze juice from orange; set aside.
Add wine to peel; cook over medium heat 3 minutes. Add jelly, orange juice, apple juice or cider, mustard and ground cinnamon.
Beat with a wire whisk until frothy. Pour into a small serving bowl.
Makes about 1 1/2 cups
