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Cumberland sauce
Preparation info
- Difficulty
Easy
Appears in
Published 2025
I enjoy this a treat at Christmas because it partners so well with cooked meats, from gammon through turkey. The ingredients of mustard, wine vinegar, port, ground ginger, oranges, lemons and red currant jelly, work together a delicate magic.
Method
Acknowledged by Soyer to be the German method of making a sauce to be eaten with boar’s head (Suzanne, Escoffier and Prosper Montagne all give it as the characteristic English accompaniment to a haunch of venison; it is also perfect with cold tongue and <