Cumberland sauce
4 servings
20 minutes
Cumberland sauce is an exquisite signature sauce born from British culinary traditions. Its distinctive bright flavor is a harmony of sweetness and mild tartness, thanks to red currant jelly, Dijon mustard, and Worcestershire sauce. Refreshing citrus notes of orange and lemon give it a refined aftertaste. It pairs wonderfully with game, roasted meats, and fish, revealing their flavors in new dimensions. Cumberland is not just a sauce but a sophisticated addition to the meal that enriches dishes with a noble sweet-and-sour palette. It can be served hot or cold, allowing for experimentation with textures and flavor nuances.
1
Cut the lemon and orange peel into very thin strips. Place a small pot of water on the heat. When it boils, add the citrus peels and boil for 2 minutes. Drain the water and set aside.
- Lemon: 1 piece
- Oranges: 0.5 piece
2
Melt the jelly in a saucepan and add lemon juice, mix in mustard and Worcestershire sauce. Add the crusts just before serving the sauce. Serve hot or cold with fish or roasted meat.
- Redcurrant jelly: 3 tablespoons
- Worcestershire sauce: 1.5 teaspoon
- Dijon mustard: 0.5 teaspoon
