Black Cumberland Sauce Recipes

CUMBERLAND SAUCE

Steps:

• First, thinly pare off the zest of both the lemon and the orange, using a potato peeler, then cut them into very small strips ½ inch (1 cm) long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness, then drain well. Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together over a low heat for about 5 or 10 minutes. The redcurrant jelly won't melt completely, so it's best to sieve it afterwards to get rid of any obstinate little globules. In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the strips of lemon and orange zest. Mix well and the sauce is ready to use. Cumberland sauce stores well in a screw-top jar in the refrigerator for up to two weeks.

BLACK CURRANT CUMBERLAND SAUCE

Steps:

• In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
• Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

SAVORY BLACK CURRANT SAUCE

Steps:

• Melt the butter in a medium size heavy saucepan over medium heat.
• Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
• Stir in the brandy, jelly, mustard and wine.
• Simmer over low heat for 10 minutes.
• Season with salt and pepper.
• Serve warm.

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 CURRANT CUMBERLAND SAUCE

Steps:

• Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
• Stir until sugar dissolves.
• Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
• Cool, cover, and refrigerate overnight.

CUMBERLAND SAUCE

Steps:

• Peel the thin outside rind of the lemon and orange. Cut into shreds and put in a small saucepan. Add the water and bring to a boil. Simmer seven minutes. Scoop out and discard the shreds.
• Squeeze the juice from the lemon and orange and set aside.
• Add the Port, jelly, vinegar, mustard, salt, cayenne and lemon and orange juice.
• Bring to the boil and let simmer five minutes. Let cool. Serve.

CUMBERLAND SAUCE

Steps:

• Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain.
• Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool.