This sweet and tangy sauce is made throughout the British Isles and can be found in pubs, homes, and restaurants. Traditionally, Cumberland sauce often accompanies game pates and cold meats and has been known to replace mint sauce next to roast lamb.
British Cumberland Sauce
- small saucepan
- 2 cups Red currant jelly
- ½ cup Ruby port wine
- 1 tbsp Orange zest, in small slivers
- ¼ cup Fresh lemon juice
- ½ cup Shallots, finely chopped (or sweet onion)
- 1 tbsp Dry mustard
- 1½ tsp Ground ginger
- 1½ tsp Black pepper, coarsely ground
- Combine all the ingredients in a small saucepan. Over medium heat, stir until the jelly has melted, about 5 minutes. Transfer to a bowl and let cool.Refrigerate for about 2 hours until the sauce becomes like a jelly. Serve and or cover and refrigerate for later use.