Cumberland Sauce

Cumberland Sauce

Cumberland Sauce

Cook Time
15 Minutes
Cumberland Sauce
  • 1 orange

  • 1 lemon

  • 150 millilitre (1/4 pint) water

  • 225 gram (8 ounce) redcurrant jelly

  • 2 tablespoons arrowroot

  • 2 tablespoons cold water

  • 150 millilitre (1/4 pint) port

  • pinch Ground Ginger

  • pinch Cayenne Chilli Pepper


  • 1 Pare the rinds from the orange and lemon removing any white pith. Cut into very thin strips. Place in a pan, cover with 150ml (¼ pint) water and simmer gently for 5 minutes.
  • 2 Meanwhile squeeze juice from fruit and place in a pan with the redcurrant jelly. Simmer for 5 minutes. Blend arrowroot and 2 tbs water to form a smooth paste. Stir into the sauce and bring to the boil stirring. Add port, rinds and the rind water. Season to taste using Ginger and Cayenne Pepper.
  • 3 Leave for 24 hours in a refrigerator before serving cold with ham, pork, turkey or lamb.
  • 4 Do not freeze.