Jamie Oliver Cumberland Sauce is made with lemon, orange, redcurrant jelly, port, mustard powder, and ground ginger. This easy Cumberland Sauce recipe creates a delicious sauce that takes about 20 minutes to prepare and can serve up to 8 people.
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🧡 Why You’ll Love This Cumberland Sauce Recipe:
- Rich and Flavorful: The combination of redcurrant jelly, port, mustard, and ginger creates a complex and delicious flavor profile.
- Easy to Make: With straightforward steps and simple ingredients, this sauce is quick and easy to prepare.
- Versatile Sauce: Cumberland sauce pairs well with a variety of meats, especially game and poultry, making it a great addition to many dishes.
- Long-lasting: This sauce can be stored in the refrigerator for up to two weeks, allowing you to enjoy it multiple times.
🧈 Jamie Oliver Cumberland Sauce Ingredients
- 1 medium lemon
- 1 medium orange
- 4 heaped tablespoons (about 60g) of 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 zest: Thinly pare off the zest of both the lemon and the orange using a potato peeler, then cut them into very small strips about ½ inch (1 cm) long and as thin as possible.
- Boil the zest: Boil these strips in water for 5 minutes to extract any bitterness, then drain them well.
- Make the jelly mixture: Place the redcurrant jelly in a saucepan with the port and melt them together, whisking over low heat for about 5 to 10 minutes. The redcurrant jelly won’t melt completely, so it’s best to sieve it afterward to get rid of any small lumps.
- Mix the mustard and ginger: In a serving bowl, mix the mustard powder and ground ginger with the juice of half the lemon until smooth.
- Combine all ingredients: Add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well, and the sauce is ready to use.
💭 Recipe Tips:
- Use Fresh Citrus: Ensure the lemon and orange are fresh to get the best zest and juice for the sauce.
- Cut Zest Thinly: Slice the zest into very thin strips to avoid bitterness and to blend well in the sauce.
- Boil Zest Properly: Boil the zest strips for exactly 5 minutes to remove bitterness but retain flavor.
- Whisk Jelly Thoroughly: Whisk the redcurrant jelly and port together until smooth, then strain to remove lumps for a silky texture.
- Balance Flavors: Adjust the amount of mustard and ginger to suit your taste, ensuring the sauce is neither too spicy nor too mild.
🥩 What To Serve With Cumberland Sauce?
Cumberland Sauce pairs well with roast beef, grilled chicken, roasted vegetables, or pork tenderloin. It also can be served alongside mashed potatoes, green beans, Yorkshire pudding, or a fresh salad for a delicious meal.
🎚 How To Store Leftovers Cumberland Sauce?
- Refrigerate: Store the sauce in a screw-top jar in the refrigerator for up to two weeks.
- Freeze: Place the sauce in a freezer-safe container and freeze for up to three months. To thaw, leave it in the fridge overnight.
FAQ’S
What Is Cumberland Sauce?
Cumberland Sauce is a traditional British sauce made with lemon, orange, redcurrant jelly, port, mustard powder, and ground ginger. It’s often served with meats, particularly game and poultry.
Is Cumberland Sauce Served Hot Or Cold?
Cumberland Sauce is typically served cold or at room temperature.
What Does Cumberland Sauce Taste Like?
Cumberland Sauce has a sweet and tangy flavor with a hint of spice from the mustard and ginger. The redcurrant jelly adds a fruity sweetness, while the port gives it a rich depth.
What If The Cumberland Sauce Is Too Thick?
If the cumberland sauce is too thick, you can add a little more port or orange juice to thin it out to your desired consistency.
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Jamie Oliver Cumberland Sauce Nutrition Fact:
- Calories 57
- Total Fat 0.1g
- Saturated Fat 0g
- Cholesterol 0g
- Sodium 3.4 mg
- Potassium 100.4mg
- Total Carbs 12.5g
- Dietary Fiber 1.2g
- Sugars 11.4g
Jamie Oliver Cumberland Sauce Recipe
Description
Jamie Oliver Cumberland Sauce is made with lemon, orange, redcurrant jelly, port, mustard powder, and ground ginger. This easy Cumberland Sauce recipe creates a delicious sauce that takes about 20 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare the zest: Thinly pare off the zest of both the lemon and the orange using a potato peeler, then cut them into very small strips about ½ inch (1 cm) long and as thin as possible.
- Boil the zest: Boil these strips in water for 5 minutes to extract any bitterness, then drain them well.
- Make the jelly mixture: Place the redcurrant jelly in a saucepan with the port and melt them together, whisking over low heat for about 5 to 10 minutes. The redcurrant jelly won’t melt completely, so it’s best to sieve it afterward to get rid of any small lumps.
- Mix the mustard and ginger: In a serving bowl, mix the mustard powder and ground ginger with the juice of half the lemon until smooth.
- Combine all ingredients: Add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well, and the sauce is ready to use.
Notes
- Use Fresh Citrus: Ensure the lemon and orange are fresh to get the best zest and juice for the sauce.
- Cut Zest Thinly: Slice the zest into very thin strips to avoid bitterness and to blend well in the sauce.
- Boil Zest Properly: Boil the zest strips for exactly 5 minutes to remove bitterness but retain flavor.
- Whisk Jelly Thoroughly: Whisk the redcurrant jelly and port together until smooth, then strain to remove lumps for a silky texture.
- Balance Flavors: Adjust the amount of mustard and ginger to suit your taste, ensuring the sauce is neither too spicy nor too mild.