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Cumberland Sauce Recipe-1439

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This sauce, which is great with pork, offers just the right combination of sweetness and citrus flavors.

Yield: Makes about 1¼ cups
Prep time: 10 Mins
Cooking time: 10–15 Mins


  • 1 lemon
  • 1 orange
  • 1 tsp dry mustard
  • Good pinch of cayenne pepper
  • Pinch of salt
  • ½ cup ruby or tawny port
  • 1/3 cup red currant jelly


1. Remove the zest from half the lemon with a vegetable peeler. Repeat with half of the orange. Cut the zest into very thin slivers. Bring a small pan of water to a boil. Add the zest strips and cook for 5 minutes. Drain in a wire sieve and rinse under cold running water.

2. Squeeze the juice from the lemon and orange. Stir the lemon juice, orange juice, mustard, cayenne, and salt in a small saucepan until the salt dissolves. Add the port and jelly and bring to a boil over medium heat. Simmer over low heat for 5 minutes.

3. Strain the sauce through a wire sieve into a serving bowl and stir in the citrus zests. Serve hot, warm, or at room temperature.


Spicy Cumberland Sauce

For a slightly spicier version, add an extra pinch of cayenne pepper and a pinch each of ground cloves and ground ginger.


Prepare ahead:

The sauce can be refrigerated up to 2 days ahead.  Good with ham or sausages.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 20 servings.


Nutritional Information

Nutrients per serving (% daily value)

21kcal (1%)
8mg (1%)
9mg (14%)
1mcg RAE (0%)
0mg (0%)
16mg (1%)
0g (0%)
0g (0%)
0mg (0%)

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