Cumberland Sauce
Cumberland sauce is named for the English county of Cumberland, though its origins are debated. It has been served with cold meats, game and Christmas ham for generations.
A glossy, tangy British sauce of redcurrant jelly, port, orange and mustard. The traditional partner for gammon, pork pies and game.
Ingredients
Method
Simmer the shallot in a little water for 2 minutes, then drain.
Put the redcurrant jelly, port, citrus zest and juice, mustard and ginger in a small pan.
Heat gently, stirring, until the jelly melts, then simmer for 5 minutes until syrupy.
Add the shallot, season with salt and cool. Serve cold or at room temperature.
Cut the citrus zest into very fine strips, not gratings, for the classic look and texture.
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