CUMBERLAND SAUCE
This is, for me, one of the great classic English sauces, provided it's made with a good-quality redcurrant jelly with a high fruit content; some of the commercial varieties are lacking in fruit and are too sickly sweet. Cumberland sauce is always served cold and is a wonderful accompaniment to either hot or cold gammon, tongue, cold goose or game, and it goes extremely well with a slice of Old-fashioned Raised Game Pie, see below. This sauce should not be thickened - it is meant to have a thinnish consistency.
Categories Gravy, sauces, dressings and stock Savoury Christmas: Chutneys, Pickles and Preserves Christmas: Stuffings and Sauces
Yield Serves 8
Number Of Ingredients 6
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.
BAKED HAM WITH CUMBERLAND SAUCE
The centerpiece of a beautiful spring family dinner. this golden ham with tangy jewel-toned cumberland sauce is impressive to serve. -Eunice Stoen, Decorah, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings (1-3/4 cups sauce).
Number Of Ingredients 11
Steps:
- Remove skin from ham; score the surface with shallow diagonal cuts. Making diamond shapes. Mix brown sugar and mustard; rub into fat of ham. Insert a whole clove in center of each diamond. Place ham in a large roaster with a baking rack. , Bake, uncovered, at 325° for 20-22 minutes per pound or until ham is heated through and thermometer reads 140°. , For sauce, combine all ingredients in a small saucepan. Cook over medium heat until thickened, stirring often. Serve with ham.
Nutrition Facts : Calories 325 calories, Fat 17g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 1233mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 23g protein.
CUMBERLAND SAUCE
Make and share this Cumberland Sauce recipe from Food.com.
Provided by English_Rose
Categories Jellies
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 101.8, Fat 0.1, Sodium 36.2, Carbohydrate 24.7, Fiber 1.4, Sugar 16.8, Protein 0.4
BAKED IMPERIAL CHICKEN WITH CUMBERLAND SAUCE
Make and share this Baked Imperial Chicken With Cumberland Sauce recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 1h30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Dip chicken in melted butter.
- Mix next 3 ingredients together.
- Roll chicken in mixture and place in shallow baking dish and refrigerate.
- When ready to cook, bring to room temperature and dot with butter.
- Bake at 350 degrees for 1 hour or less.
- For cumberland sauce: Combine ingredients and simmer until smooth.
- Serve over chicken and rice.
CUMBERLAND SAUCE
This is a sweet and spicy sauce from the British Isles - I've heard that it's from Ireland and from England, although with the name, I would guess England.
Provided by ChrisMc
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 10
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 CUMBERLAND SAUCE
My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g
CUMBERLAND SAUCE
Provided by Craig Claiborne
Categories lunch, condiments, sauces and gravies
Time 20m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 502 milligrams, Sugar 19 grams, TransFat 0 grams
PORK TENDERLOIN WITH CUMBERLAND SAUCE
My favorite pork tenderloin recipe! "Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree."
Provided by Julesong
Categories Pork
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a nonstick skillet over medium-high heat.
- Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
- Transfer to plates or a platter and keep warm.
- Add remaining 1 tsp oil to the skillet.
- Add onions or shallots and cook, stirring, until softened, about 30 seconds.
- Add wine and bring to a boil, stirring.
- Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
- Dissolve cornstarch in lemon juice and whisk into the sauce.
- Cook, stirring, until thickened and glossy.
- Remove from heat and stir in jelly, sugar and mustard.
- Taste and adjust seasonings with more salt and pepper, if needed.
- Spoon the sauce over the pork.
- Serves 2 with side dishes, and doubles easily.
- Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
- Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.
FAVORITE CUMBERLAND SAUCE
Not sure where I found this but have been using it for years. Supposed to be for game but we like with with ham and cold turkey. Enjoy..... very easy to make.
Provided by waynejohn1234
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 7
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.
Nutrition Facts : Calories 635.7, Fat 1.4, SaturatedFat 0.1, Sodium 55.7, Carbohydrate 153.5, Fiber 5.6, Sugar 111.4, Protein 3.5
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