Go Back Email Link
–+ servings
England cumberland sauce

British Cumberland Sauce

A distant cousin of the American cranberry sauce, this fruity-sweet-tangy sauce is wonderful with roast turkey and chicken. It can be stored, covered, in the refrigerator for a few weeks.
5 from 1 vote
Print Pin
Course: Condiment
Cuisine: British, England
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Servings: 3 cups
Author: My Hungry Traveler

Equipment

  • small saucepan

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 742kcal | Carbohydrates: 171g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 394mg | Fiber: 4g | Sugar: 117g | Vitamin A: 4IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg