Cumberland Game Sauce Recipes

CUMBERLAND SAUCE (A CLASSIC ENGLISH SAUCE FOR COLD MEATS)

Steps:

• Using a vegetable peeler, thinly pare off the zest of the orange and lemon in long strips.
• Using a knife, slice the zest into thin strips.
• Bring a small amount of water to boil in a small saucepan.
• Add the sugar and the orange and lemon zest.
• Lower the heat down and simmer for 3 minutes. This is to get rid of any bitterness in the peel.
• Strain and leave aside until the end, throwing away the liquid.
• Rinse and dry the saucepan and place the rest of the ingredients into it. So, the orange and lemon juices, redcurrant jelly, port, ginger and mustard.
• Bring to a simmer and leave to cook for 5-10 minutes, to allow to thicken and for the flavours to deepen. The time depends on how you like your sauce, thick, strongly flavoured and almost syrupy, or light.I go the full 10 minutes for a lick the spoon Cumberland Sauce! Take it off the heat when the time is up. For a perfectly smooth sauce, strain to as sieve. I rather like the bits of ginger in mine, so I usually leave it as it is.
• Stir in the orange and lemon zests and the sauce is ready to be served, once cooled to room temperature. You can serve it at room temperature or straight out of the fridge.
• Store in a clean jar in the fridge for up to a week.

CUMBERLAND SAUCE

Steps:

• Blanch the rind in boiling water.
• Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil.
• Combine cornstarch with reserved juice and add to boiling mixture.
• Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened.
• Strain the sauce and add the blanched orange rind.

BLACK CUMBERLAND SAUCE

Steps:

• Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
• Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
• Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
• Bring sauce to a boil; remove from heat.