Cumberland Sauce

Cumberland Sauce

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Cumberland sauce is more commonly used for cold ham and gammon.
Calories: 1546


  • 2 oranges
  • 2 lemons
  • 2 shallots finely chopped
  • 1 lb redcurrant jelly
  • 2 heaped teaspoons Dijon mustard
  • 1/4 pint port
  • 2 teaspoons cornflour
  • 1 tablespoon water


  • Peel the oranges and lemons with a potato peeler. Cut the peel into very fine strips.
  • Place the shallots in a small pan, cover with water and boil for 2 minutes. Add the strips of peel and boil for a further 2 minutes, then drain and set aside.
  • Cut the oranges and lemons in half, squeeze juice from the fruit and place in a small pan. Add the redcurrant jelly, heat until the jelly has melted and combined with the fruit juice, then add the mustard and port.
  • Mix the cornflour with the water. Pour a little of the sauce on to the cornflour, mix together, then pour the cornflour into the saucepan, stir well and gently bring to the boil, stirring until thickened. Simmer for 1 minute, then leave to cool. Keeps in the refrigerator for up to 3 weeks.
Calories: 1546 kcal
Carbohydrates: 379 g
Protein: 9 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 270 mg
Potassium: 1302 mg
Fiber: 19 g
Sugar: 254 g
Vitamin A: 646 IU
Vitamin C: 298 mg
Calcium: 277 mg
Iron: 5 mg
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