Traditional Cumberland Sauce Recipe: Tasty British Condiment

Elevate your holiday ham with this tantalizing Cumberland Sauce.

Discover the magic of Cumberland Sauce, a British delicacy that will transform your holiday ham into an unforgettable feast. This vibrant, fruity condiment dates back to the late 19th century and combines the rich flavors of red currants, port, citrus, mustard, and ginger. The result? A perfect balance of sweet and tart that complements the succulent taste of ham without overpowering it.

Whether you’re a ham enthusiast or looking to impress your guests, this Cumberland Sauce recipe is a game-changer. It adds a new dimension of flavor that will leave everyone at the table craving more. Get ready to take your holiday spread to the next level with this easy-to-make, mouthwatering sauce!

Cumberland Sauce Recipe

Ingredients

• Rind from 1 orange, finely julienned
• Rind from 1 lemon, finely julienned
• 1 cup Ruby port
• 1 (12-ounce) jar red currant jelly
• 1/2 cup freshly squeezed orange juice from 2 to 3 oranges
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground ginger

Directions

1. Start by filling a small saucepan with 2 inches of water and bring it to a boil over high heat. Once boiling, add the orange and lemon rinds and blanch them for 5 minutes. This process helps to soften the rinds and remove any bitterness. After blanching, strain the rinds from the water and set them aside.
2. In the same saucepan, combine the port, red currant jelly, orange juice, lemon juice, Dijon mustard, and ground ginger. Whisk these ingredients together and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to maintain a rolling simmer. Stir in the blanched lemon and orange rinds, and let the sauce cook for about 30 minutes, stirring occasionally. You’ll know it’s ready when the sauce has thickened enough to coat the back of a spoon. Serve immediately with your holiday ham, or store in an airtight container for up to a week. If storing, remember to warm the sauce before serving.