Cumberland sauce sounds to a greater extent than similar something that the Queen would locomote spooning over a Quail en Croute than it does Uncle Charlie over a spell of ham. However, despite this sassy sauce’s upper-crusty sounding name, it’s genuinely quite rustic.
My “Black Cumberland” version uses dark currants instead of the traditional red, as well as likewise includes some real browned-blackened onions, but similar all similar recipes, this begs for fifty-fifty farther adaptation depending on the meat. Maybe a piffling mint for lamb, or a comport on of cardamom for that smoked duck breast?
Notwithstanding whatever season variations, yous volition nevertheless require to determine whether to serve hot or not. I definitely prefer the thick, shiny cooled-down version every bit shown, but happily, there’s no incorrect choice. I promise yous hand this extra particular vacation sauce a endeavor soon. Enjoy!
Ingredients to brand nearly one 1/2 cups Cumberland Sauce:
1 tsp vegetable petroleum
1/2 loving cup minced onions
1 loving cup dark or ruby-red currant jelly
1 tsp vegetable petroleum
1/2 loving cup minced onions
1 loving cup dark or ruby-red currant jelly
zest from ii oranges as well as one lemon
1/3 loving cup ruby-red wine
1/2 loving cup orangish juice
2-3 tbsp lemon juice
2 tsp black pepper, or to taste
2 tsp black pepper, or to taste
1 tbsp chocolate-brown sugar
1/4 tsp dry out mustard
pinch cayenne pepper
1/4 tsp ground ginger
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