Difference between revisions of "Cumberland sauce"
From Cookipedia
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
| − | |title=Cumberland sauce recipe | + | |title=Cumberland sauce, a fruit recipe |
|titlemode=replace | |titlemode=replace | ||
|keywords=Cumberland sauce recipe Fruit recipes from The cook's Wiki | |keywords=Cumberland sauce recipe Fruit recipes from The cook's Wiki | ||
| − | |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, if | + | |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, if |
| − | |||
| − | |||
}} | }} | ||
| + | |||
| + | |||
| + | |||
<!-- /seo --> | <!-- /seo --> | ||
{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
| + | |TotalCalories = 338 | ||
| + | |PortionCalories = 42 | ||
| + | |DatePublished=17th January 2013 | ||
| + | |Author=Chef | ||
|ImageComment = The inventor! | |ImageComment = The inventor! | ||
|Servings = Serves 8 | |Servings = Serves 8 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 45 minutes, incl. cooling time | |TotalTime = 45 minutes, incl. cooling time | ||
| − | |PrepTime = | + | |PrepTime = 35 minutes |
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image:The 3rd Duke of Cumberland.jpg|300px|alt=Electus]] | |Image = [[Image:The 3rd Duke of Cumberland.jpg|300px|alt=Electus]] | ||
| Line 21: | Line 26: | ||
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. | 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. | ||
| − | + | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 [[Lemon]] | | 1 [[Lemon]] | ||
| Line 29: | Line 34: | ||
| 1 heaped teaspoon [[mustard powder]] | | 1 heaped teaspoon [[mustard powder]] | ||
| 1 heaped teaspoon ground [[ginger]] | | 1 heaped teaspoon ground [[ginger]] | ||
| − | |||
| − | |||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 57: | Line 60: | ||
Don't try to thicken this [[sauce]] as it is supposed to be quite thin. | Don't try to thicken this [[sauce]] as it is supposed to be quite thin. | ||
| + | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
| Line 64: | Line 68: | ||
[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
[[Category:Blanched]] | [[Category:Blanched]] | ||
| − | |||
Revision as of 05:20, 16 December 2014
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.
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.
Browse Cookipedia's recipes with Pinterest
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.