Jamie Oliver Cumberland Sauce Recipe

If you’re looking for a zingy, sweet, and subtly spiced sauce to elevate your next roast dinner, this Jamie Oliver Cumberland Sauce Recipe is the one to try. It’s packed with citrusy freshness, rich redcurrant jelly, and a warming kick from mustard and ginger. I made this to serve alongside roast turkey, and honestly, it stole the show. (inspired by Jamie Oliver)

Ingredients Needed

• 1 medium lemon
• 1 medium orange
• 4 heaped tablespoons (about 60g) good-quality redcurrant jelly
• 4 tablespoons (about 60ml) port
• 1 heaped teaspoon mustard powder
• 1 heaped teaspoon ground ginger

How To Make Jamie Oliver Cumberland Sauce

Prepare the Citrus Zest:

Start by peeling the zest from the lemon and orange. Use a potato peeler to get long strips without the bitter white pith. Then, slice the zest into ultra-thin, short slivers about ½ inch long. This gives the sauce a lovely texture and bursts of citrus without overpowering.

Boil the Zest:

Place the slivers into a small saucepan with water and boil for 5 minutes. This step tones down any bitterness while keeping that zingy flavor. Drain them well and set aside—they’ll go in at the end for texture and color.

Melt the Jelly and Port:

In another small saucepan, add the redcurrant jelly and port. Whisk them together over low heat until the jelly softens. It won’t melt entirely, so strain the mixture through a sieve to remove any clumps. The result is a smooth, glossy base packed with sweet, boozy notes.

Mix the Spices:

In your serving bowl, stir together the mustard powder and ground ginger. Squeeze in the juice of half the lemon and whisk until you’ve got a smooth, spicy paste. This is where the sauce gets its subtle heat.

Bring It All Together:

Now pour in the juice of the whole orange and your warm, strained jelly-and-port mix. Stir until well combined. Finally, add those little citrus zest strips you boiled earlier. Give it a final mix, and your sauce is ready to serve—either chilled or at room temp.

Why I Love This Recipe

I made this sauce on a whim one Sunday while prepping a roast lamb dinner, and I’ve made it three times since! It’s one of those simple, old-school British condiments that makes your whole meal feel a little fancier. I love that it’s naturally make-ahead and surprisingly elegant. Plus, it turns leftovers into something special.

Recipe Tips

• Use Fresh Citrus: Fresh lemons and oranges really do make a difference—don’t swap for bottled juice.
• Strain for Smoothness: Always sieve the redcurrant and port mix to get that silky, professional finish.
• Spice Flexibility: Like it spicier? Add a pinch more mustard. Milder? Dial it back.
• Serve it Room Temp: The flavors mellow beautifully as it cools—don’t serve it hot.
• Use What You Have: No port? Try a splash of red wine with a touch of honey.

How To Store This Jamie Oliver Cumberland Sauce Recipe

At Room Temperature:

If you’re serving within a few hours, just cover the bowl and leave it out—it’s safe and the flavors deepen a bit more.

In the Fridge:

Store it in a clean screw-top jar or airtight container. It’ll keep beautifully for up to 2 weeks.

In the Freezer:

Freeze in a small, airtight container for up to 3 months. Defrost overnight in the fridge and stir well before serving.

Nutrition Facts (per serving)

• Calories: 57
• Carbs: 12.5g
• Protein: 0.1g
• Fat: 0.1g
• Sugar: 11.4g
• Fibre: 1.2g
• Sodium: 3.4mg

Let’s Answer a Few Questions!

What is Cumberland Sauce made from?
It’s a blend of redcurrant jelly, port, citrus juice and zest, mustard powder, and ground ginger. Simple but big on flavor!

Can I use cranberry jelly instead of redcurrant?
Totally! It’ll be slightly tangier, but still delicious and festive.

Is this sauce vegan?
Yes—as long as your redcurrant jelly is vegan-friendly, the rest is all plant-based.

Can I serve it with cold cuts or sandwiches?
Absolutely—especially with cold roast beef or leftover turkey sandwiches. It’s a game changer!

Can I make it ahead?
Yes, it actually gets better after a day or two in the fridge.

Try More Recipes:

• Jamie Oliver Stilton Sauce
• Jamie Oliver Bread Sauce
• Jamie Oliver Peppercorn Sauce