Cumberland Sauce

  • Rind from 1 orange, finely julienned
  • Rind from 1 lemon, finely julienned
  • 1 shallot, finely chopped
  • 1 (12-ounce) jar red currant jelly
  • 1 cup port wine
  • 1/2 cup freshly squeezed orange juice or 1/2 cup chicken stock
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
YIELD: 2 cups
COURSE: Sauces and Salsas
CUISINE: British
Prep Time:
Cooking Time: 45 min
Total Time: 45 min
  1. Fill a small saucepan 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 the now empty saucepan to the stove. Saute the shallot in butter over medium heat for about 2 minutes. Then add in the 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.