Cumberland Sauce by Chef Paul Gayler

4 servings

15 minutes

Cumberland sauce is a refined and aristocratic addition to meat dishes, especially game and cold appetizers. Its origin is linked to England but has also found a worthy place in German cuisine. This sauce captivates with its balance of sweetness and spiciness, combining the citrus freshness of orange and lemon with the sharpness of port wine and the gentle spice of ginger. Red currant jelly adds a light fruity tartness while Dijon mustard deepens the flavor. Cumberland sauce perfectly highlights the richness of meat textures, harmoniously complementing dishes made from lamb, beef, or game. It should be served at room temperature to reveal the full spectrum of aromas and make the meal truly exquisite.

Energy value per serving

• Calories: 103.7
• Proteins: 2.9g
• Fats: 0.5g
• Carbohydrates: 19.1g

Ingredients

• Oranges: 1 pc
• Lemon: 1 pc
• Shallots: 1 head
• Redcurrant jelly: 250 g
• Dijon mustard: 1 tsp
• Port: 75 ml
• Ground ginger: 0.5 tsp

Cooking steps

1. Remove a thin layer of zest from the orange and lemon.

   Required ingredients:

   • Oranges: 1 piece
   • Lemon: 1 piece

2. Cut it into thin strips.

   Required ingredients:

   • Oranges: 1 piece
   • Lemon: 1 piece

3. Place the straw and finely chopped shallots in a pot of boiling water and blanch for 2 minutes, then drain in a sieve and set aside.

   Required ingredients:

   • Oranges: 1 piece
   • Lemon: 1 piece
   • Shallots: 1 head

4. Place jelly, mustard, port wine, and ginger in a saucepan and stir over low heat until the jelly melts. Do not boil!

   Required ingredients:

   • Redcurrant jelly: 250 g
   • Dijon mustard: 1 teaspoon
   • Port: 75 ml
   • Ground ginger: 0.5 teaspoon

5. Add lemon and orange juice, zest, and shallots. Season.

   Required ingredients:

   • Oranges: 1 piece
   • Lemon: 1 piece
   • Shallots: 1 head

6. Serve at room temperature.