Cumberland Sauce

A piquant sauce to serve with cold meats at Christmas.


Cumberland Sauce
  • 2 chopped onions or shallots
  • 60ml water
  • Half a glass of port or sweet sherry
  • 2 tablespoons of vinegar
  • 1 dessertspoon mustard powder mixed to a paste with water
  • 1 orange
  • 1 lemon
  • 2 tablespoons Black Mountains Preserves Redcurrant Jelly
  • Pinch of ground ginger
  • Salt and pepper

  • Put the chopped onions in a saucepan with the water and bring to the boil.
  • Simmer for 10 minutes or until the onions are soft.
  • Meanwhile use a potato peeler to remove the peel from the orange and lemon trying not to get too much white pith.
  • Slice the peel into thin strips.
  • Squeeze the juice from the orange and lemon.
  • Strain the onions from the liquid and return the liquid to the pan with the thin strips of peel.
  • Add the wine, vinegar, mustard, orange and lemon juice, redcurrant jelly and ginger.
  • Season, bring to the boil and simmer for a couple of minutes.
  • Pour into a sauce boat and serve cold with cooked meat such as ham.