Cumberland Sauce Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
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Photographs: Joshua Bousel

Recipe Facts

Active: 45 mins
Total: 45 mins
Serves: 16 servings
Makes: 2 cups

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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. 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. 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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Nutrition Facts (per serving)
24 Calories
0g Fat
6g Carbs
0g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 24
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 49mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 0g
Vitamin C 16mg 80%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 87mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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