Cumberland sauce: Difference between revisions
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|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 | |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 | ||
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<!-- /seo --> | <!-- /seo -->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. | ||
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|TotalCalories = 338 | |TotalCalories = 338 | ||
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|PrepTime = 35 minutes | |PrepTime = 35 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image:The 3rd Duke of Cumberland.jpg|alt=Electus]] | |Image = [[Image:The 3rd Duke of Cumberland.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">Love the narrative of this 🎩</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span> | |||
<span class="reviewDesc">Any food created by someone who looks like this, has to be good!</span> | |||
<span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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[[Category:Blanched]] | [[Category:Blanched]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 17:41, 22 December 2021
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.
| Cumberland sauce | |
|---|---|
 |
| The inventor! | |
| Servings: | Serves 8 |
| Calories per serving: | 42 |
| Ready in: | 45 minutes, incl. cooling time |
| Prep. time: | 35 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 17th January 2013 |
|
Best recipe reviewLove the narrative of this 🎩 4.6/5 Any food created by someone who looks like this, has to be good! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Lemon
- 1 Orange
- 4 heaped tablespoons redcurrant jelly
- 4 tablespoons port
- 1 heaped teaspoon mustard powder
- 1 heaped teaspoon ground ginger
Method
- 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.
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