Favorite 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 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.

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.

FAVORITE CUMBERLAND SAUCE

Steps:

• Bring orange juice to a boil with the jelly, shallot and Port, stirring until the jelly is melted.
• Boil mixture until it has reduced to about 2/3 cup
• In a small dish stir together lemon juice and mustard.
• Stir into the jelly mixture with the zest.
• Chill, covered.
• Will keep 2 days if kept covered and chilled.

SPIRAL HAM WITH CUMBERLAND SAUCE

Steps:

• Preheat oven to 275 degrees.
• Unwrap ham and remove plastic disc that covers the bone.
• Tuck rosemary sprigs randomly through slice ham (about every 3 to 4 slices).
• Place ham in cooking bag and tie ends together with enclosed plastic tie.
• Place on a 13 x 9 inch baking dish.
• Cut 3 1/2 inch slits on top per directions of cooking bag.
• Don't let bag touch any part of the oven or it will melt.
• Cook for 2 1/2 hours or until meat thermometer reads 140 degrees.
• When ham is done, remove from oven and let sit in bag for 15 minutes before serving.
• Carefully place ham on cutting board and remove slices to a warm platter.
• Serve with Cumberland Sauce.
• To make sauce, melt butter in a small saucepan.
• Add onions and saute until tender.
• Add jelly, grated orange rind, orange juice, grated lemon rind, lemon juice and Dijon mustard.
• Cook over medium heat until jelly melts; stir constantly.
• Slowly pour in port wine and simmer uncovered for 5 to 10 minutes.
• Serve warm.
• Can be kept up to five days in refrigerator.
• Makes 2 cups.

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.