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

5

(2)

Active: 45 mins
Total: 45 mins
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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