Cumberland Sauce

Sauced

Sauces, dips, dressings, and condiments from around the world.

Cumberland Sauce
  • Yield:Makes about 2 cups
  • Active time:45 minutes
  • Total time:45 minutes
This recipe appears in:
Sauced: Cumberland Sauce

[Photographs: Joshua Bousel]

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Ingredients

  • Rind from 1 orange, finely julienned
  • Rind from 1 lemon, finely julienned
  • 1 (12-ounce) jar red currant jelly
  • 1 cup Ruby port
  • 1/2 cup freshly squeezed orange juice from 2 to 3 oranges
  • 1/4 cup freshly squeezed lemon juice from about 2 lemons
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground ginger

Directions

  1. 1.

    Fill a small sauce pan with 2 inches of water and bring to a boil over high heat. Place orange and lemon rind in boiling water and blanch for 5 minutes. Strain rinds from water.

  2. 2.

    Return now empty saucepan to stove and add in port, red currant jelly, orange juice, lemon juice, mustard, and ginger. Bring to a boil over medium-high heat, whisking to combine. Reduce heat to a rolling simmer, stir in lemon and orange rinds, and cook until sauce thickens enough to coat a spoon, about 30 minutes, stirring occasionally. Serve immediately, or store in an airtight container for up to a week, warming prior to use.

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