Cumberland sauce sounds more like something that the Queen
would be spooning over a Quail en Croute than it does Uncle Charlie over a
slice of ham. However, despite this sassy sauce’s upper-crusty sounding name,
it’s actually quite rustic.
My “Black Cumberland” version uses black currants instead of
the traditional red, and also includes some very browned-blackened onions, but
like all similar recipes, this begs for even further adaptation depending on
the meat. Maybe a little mint for lamb, or a touch of cardamom for that smoked
duck breast?
Notwithstanding any flavor variations, you will still need
to decide whether to serve hot or not. I definitely prefer the thick, shiny
cooled-down version as shown, but happily, there’s no wrong choice. I hope you
give this extra special holiday sauce a try soon. Enjoy!
Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly
zest from 2 oranges and 1 lemon
1/3 cup red wine
1/2 cup orange juice
2-3 tbsp lemon juice
2 tsp black pepper, or to taste
2 tsp black pepper, or to taste
1 tbsp brown sugar
1/4 tsp dry mustard
pinch cayenne pepper
1/4 tsp ground ginger

7 comments:
What is the little spatula you used and what is the hash tag supposed to mean?
Thanks, Phil
It was just a tiny spatula I got in a swag bag. The # is a running joke with my Youtube folks, relating to the freakishly small wooden spoon.
You're right...it does look shinny...shiney...shinney...hell, glossy. Maybe even shiny.
Substitution for wine?
You could use some vinegar for acidic, but nothing can replace the wine.
I made this sauce one day ahead as there will be huge competition for the stove top tomorrow. I can't wait to serve it. It looks amazing!! Thanks Chef John!
Michele
Thank you I have loved Cumberland souse for years but never had a recipe.
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