Cumberland sauce

Preparation info

  • Difficulty


  • Makes around

    200 ml

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A very traditional English jelly that goes well with poached tongue and cold meats.


  • orange rind
  • 3 tbsp redcurrant jelly
  • 1 tsp mustard powder
  • 150 ml ( fl oz) port
  • 1 tbsp orange juice
  • 1 tbsp lemon juice


Scrape the white pith from a 10 cm (4 in) length of orange rind, and cut into thin matchsticks. Combine rind and 1 cup of water in a small pot and bring to the boil. Simmer gently for 15 minutes. Add redcurrant jelly and heat through gently, stirring. Add mustard powder, port, orange juice and lemon juice. Cook gently for 5 minutes, stirring well. Strain into a small bowl and allow to cool.