This Mary Berry Cumberland Sauce is a tangy and fruity recipe, which calls for sweet redcurrant jelly and warming port. It’s the perfect partner for cold meats, ready in about 15 minutes.
Mary Berry Cumberland Sauce Ingredients
- 1 large orange (zest and juice)
- 1 large lemon (zest and juice)
- 225g (8oz) redcurrant jelly
- 4 tbsp ruby port (or red wine)
- 1 level tsp ground ginger
- ½ tsp Dijon mustard (optional, for a savory edge)
- Pinch of cayenne pepper (optional)
How To Make Mary Berry Cumberland Sauce
- Prepare the zest: Using a vegetable peeler, pare the rind from the orange and lemon (avoiding the white pith). Cut the rind into very fine, matchstick-thin strips (julienne). Alternatively, use a zester for long thin strands. Squeeze the juice from the fruits and set aside.
- Blanch the zest: Place the zest strips in a small saucepan of boiling water. Simmer for 5 minutes to soften them and remove any bitterness. Drain well and refresh under cold water.
- Melt the jelly: In a clean saucepan, place the redcurrant jelly, the orange juice, and the lemon juice. Heat gently over low heat, stirring occasionally, until the jelly has completely dissolved and the liquid is smooth.
- Combine ingredients: Add the blanched zest strips, the port, the ground ginger, the mustard (if using), and the cayenne pepper to the pan.
- Simmer and reduce: Bring the sauce to a gentle boil. Reduce the heat and simmer for about 5–10 minutes. The sauce should reduce slightly and become syrupy.
- Cool: Remove the pan from the heat. Pour the sauce into a serving jug or jar. It will be quite runny while hot but will thicken to a coating consistency as it cools. Serve at room temperature or chilled.
Recipe Tips
- Pith warning: When peeling the citrus fruit, be very careful not to take the white pith with the skin. The pith is very bitter and will ruin the sweet-sour balance of the sauce.
- The Port: Port gives Cumberland sauce its signature depth. If you don’t have port, you can use a robust red wine or even sherry, though the flavor will be slightly less sweet.
- Consistency: The sauce relies on the pectin in the redcurrant jelly to set. If it sets too solid in the fridge (like jam), simply whisk in a teaspoon of warm water or orange juice to loosen it up before serving.
- Ginger choice: Ground ginger provides a warm background heat. You can use ½ tsp of freshly grated ginger for a sharper kick, but ground is traditional for this smooth sauce.
What To Serve With Mary Berry Cumberland Sauce
This sauce is the classic accompaniment for cold meats and rich starters.
- Cold Gammon or Ham: The sweetness contrasts the salty pork.
- Game Pie: Essential for venison or pork pies.
- Pâté: Serve alongside chicken liver or coarse farmhouse pâté.
- Lamb: Excellent with cold roast lamb leftovers.
- Deep Fried Camembert: A fruity dipping sauce for cheese.
How To Store Mary Berry Cumberland Sauce
- Refrigerate: Store the sauce in a sterilized jar or airtight container in the refrigerator. It keeps exceptionally well for up to 2 weeks.
- Freeze: It is not necessary to freeze this sauce as the sugar content preserves it well, but it can be frozen for up to 3 months if needed.
Mary Berry Cumberland Sauce Nutrition Facts
- Calories: 75kcal
- Protein: 0g
- Carbohydrates: 18g
- Fat: 0g
- Saturates: 0g
- Sugar: 18g
- Salt: 0g
Nutrition information is estimated per tablespoon (approx. 20g).
FAQs
Can I make it non-alcoholic?
Yes. You can omit the port and simply increase the orange juice by 2 tablespoons. The flavor will be fruitier and less complex, but still delicious.
Why is my sauce bitter?
Bitterness usually comes from the white pith of the citrus fruit. Make sure you only use the colored zest. If you didn’t blanch the zest (step 2), that can also contribute to bitterness.
Can I use cranberry jelly?
Redcurrant jelly is the specific base for “Cumberland” sauce. Cranberry jelly has a different texture and flavor profile, but could work as a substitute in an emergency.
Try More Recipes:
- Mary Berry Watercress Sauce Recipe
- Mary Berry Marie Rose Sauce Recipe
- Mary Berry Peppercorn Sauce Recipe
Mary Berry Cumberland Sauce Recipe
Description
A classic British condiment made of redcurrant jelly, port, and citrus zest, traditionally served with cold cuts, game, and pâté.
Ingredients
Instructions
- Peel citrus zest into thin strips and blanch in boiling water for 5 minutes.
- Melt redcurrant jelly with fruit juices in a saucepan.
- Stir in blanched zest, port, ginger, mustard, and cayenne.
- Simmer for 5–10 minutes until syrupy.
- Remove from heat and cool before serving.
Notes
- Blanching the citrus zest strips in boiling water is a vital step to remove the natural bitterness of the peel and ensure it is tender to eat within the sauce.
- The sauce will appear quite liquid when it is hot but will firm up significantly as the gelatin in the redcurrant jelly cools down.
- Using redcurrant jelly provides a clear, jewel-like appearance that looks elegant on a buffet table compared to opaque chutneys or relishes.
Mary Berry Cumberland Sauce Recipe
