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2026-01-30T13:00:10Z

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{{#seo:
|title=Cumberland sauce, a fruit recipe
|titlemode=replace
|keywords=#lemon #redcurrantjelly #lingonberry #orange #zest #cumberlandsauce #sauce #duck #port #ham #gingerpowder
|hashtagrev=032020
|description=This sauce, invented, it is said, by the 3rd Duke of Cumberland (or Crown Prince Ernst August II of Hanover, 3rd Duke of Cumberland and Teviotdale
}}
This [[sauce]], invented, it is said, by the 3rd Duke of Cumberland (or Crown Prince Ernst August II of Hanover, 3rd Duke of Cumberland and Teviotdale, if you want the fully Monty!) is fantastic with [[duck]], [[pork]], gammon, [[ham]], [[chicken]] and most game. It can be improved by substituting [[redcurrant jelly]] with [[lingonberry]] preserve if you can obtain it.
{{recipesummary
|TotalCalories = 338
|PortionCalories = 42
|DatePublished=17th January 2013
|Author=Chef
|ImageComment = The inventor!
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 45 minutes, incl. cooling time
|PrepTime = 35 minutes
|CookTime = 10 minutes
|Image = [[Image:The 3rd Duke of Cumberland.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Love the narrative of this 🎩''

4.6/5

Any food created by someone who looks like this, has to be good!

[[User:Klapaucius|Klapaucius]] 
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</table>

{{RecipeIngredients
| 1 [[Lemon]]
| 1 [[Orange]]
| 4 heaped tablespoons [[redcurrant jelly]]
| 4 tablespoons [[port]]
| 1 heaped teaspoon [[mustard powder]]
| 1 heaped teaspoon ground [[ginger]]
}}
===Method===

{{RecipeMethod
| [[Zest]] the [[orange]] and [[lemon]] using a [[mandoline]] or a [[speed peeler]] and then chopping the zest into smaller pieces, or use a [[lemon zester]], which I never find as quick
| [[Blanch]] the [[zest]] in freshly [[boiled]] water for 5 minutes to lose any bitterness then drain well
| Add the redcurrant jelly or [[lingonberry]] preserve to a pan with the port, heat and stir to melt the jelly
| In a bowl, add the [[mustard]], [[ginger powder]] and juice of half a [[lemon]] and whisk up well
| Add the [[redcurrant jelly]] and the juice of an [[orange]] and whisk again
| Mix in the [[zest]]
}}
===Chef's tip===

Serve at room temperature

===Variations===

Substitute the redcurrant jelly with [[lingonberry]] preserve.

Use a [[lime]] instead of a [[lemon]].

Use a [[Seville orange]] when in season.

===Chef's tip===

Don't try to thicken this [[sauce]] as it is supposed to be quite thin.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Accompaniments]]
[[Category:Dips and sauces]]
[[Category:Historic recipes]]
[[Category:British recipes]]
[[Category:Fruit recipes]]
[[Category:Blanched]]

<code 'hashtagrev:12032020'>[[Special:Search/lemon|#lemon]] [[Special:Search/redcurrantjelly|#redcurrantjelly]] [[Special:Search/lingonberry|#lingonberry]] [[Special:Search/orange|#orange]] [[Special:Search/zest|#zest]] [[Special:Search/cumberlandsauce|#cumberlandsauce]] [[Special:Search/sauce|#sauce]] [[Special:Search/duck|#duck]] [[Special:Search/port|#port]] [[Special:Search/ham|#ham]] [[Special:Search/gingerpowder|#gingerpowder]]
</code>

Cumberland sauce - Revision history

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