Cumberland Sauce

Preparation info

  • Difficulty


  • Yield:

    1 cup

Appears in


By James Peterson

Published 1991

  • About

Centuries ago, fruit sauces were common in French cooking, and they are still popular today in England. Fruit sauces are particularly tasty with game, especially venison. This sauce is best served cold with cold meats.


shallot, minced 1 1
zest of 1 orange, finely julienned
zest of 1 lemon, finely julienned
red currant jelly ¼ cup 60 ml
port 6 tbsp 90 ml
juice of 1 orange
wine vinegar 2 tbsp 30 ml
dijon mustard 1 tsp 5 ml
ground ginger 1 pinch 1 pinch


Blanch the shallots and the orange and lemon zests for 2 minutes in boiling water. Drain in a strainer. Combine with the jelly, port, orange juice, vinegar, mustard, and ginger in a small saucepan. Bring the sauce to a slow simmer and simmer long enough to cook the alcohol off the port and to dissolve the jelly. Serve cold.