📝 About This Recipe
A quintessential British condiment originating from the 19th century, this Cumberland sauce is a masterclass in balancing sweet, savory, and piquant notes. Traditionally served cold with game meats, our version elevates the classic redcurrant and port base with a luxurious touch of cream for a modern, velvety mouthfeel. It is the ultimate accompaniment for cold sliced ham, venison, or a festive terrine, offering a sophisticated ruby-red hue and a complex citrus-spice profile.
🥗 Ingredients
The Fruit Base
- 1 cup Redcurrant Jelly (high quality, seedless)
- 1 Orange (zest removed in fine julienne strips, then juiced)
- 1/2 Lemon (zest removed in fine julienne strips, then juiced)
The Aromatics and Spirits
- 1/2 cup Ruby Port (a rich, fortified wine)
- 1 small Shallot (very finely minced)
- 1 teaspoon Dry Mustard Powder (such as Colman's)
- 1/2 teaspoon Ground Ginger (for a subtle warmth)
- 1 pinch Cayenne Pepper (adds a tiny hint of back-heat)
- 1/4 teaspoon Salt (to balance the sweetness)
The Creamy Finish
- 1/4 cup Heavy Cream (well-chilled)
- 2 tablespoons Crème Fraîche (for a slight tang and stability)
👨🍳 Instructions
-
1
Begin by preparing the citrus. Use a zester or a sharp paring knife to remove the peel of the orange and half the lemon, ensuring you avoid the bitter white pith. Cut the zest into very thin, needle-like julienne strips.
-
2
Place the julienned zest into a small saucepan of boiling water for 3-5 minutes. This softens the peel and removes excess bitterness. Drain and set aside.
-
3
In a medium heavy-bottomed saucepan over medium heat, combine the redcurrant jelly and the ruby port.
-
4
Whisk gently until the jelly has completely melted into the port and the mixture begins to simmer.
-
5
Stir in the finely minced shallots, the blanched citrus zest, the orange juice, and the lemon juice.
-
6
In a small ramekin, mix the mustard powder, ground ginger, and cayenne with a spoonful of the warm sauce to create a smooth paste, then whisk this back into the main pot.
-
7
Reduce the heat to low and let the sauce simmer gently for 10-12 minutes. You want the liquid to reduce slightly and the flavors to marry, but do not let it reach a hard boil.
-
8
Remove the saucepan from the heat and stir in the salt. Taste the sauce; it should be a vibrant balance of sweet fruit and sharp citrus.
-
9
Allow the sauce to cool completely to room temperature. It will thicken significantly as the pectin in the jelly sets.
-
10
Once cooled, whisk the crème fraîche until smooth in a separate bowl, then slowly fold it into the redcurrant base.
-
11
In a chilled bowl, lightly whip the heavy cream until it reaches soft peaks. Gently fold the whipped cream into the sauce to create a marbleized, then uniform, silky texture.
-
12
Transfer the sauce to a glass jar or serving bowl and refrigerate for at least 2 hours before serving to allow the cream to stabilize and the flavors to deepen.
💡 Chef's Tips
Always blanch your citrus zest; it transforms the texture from chewy and bitter to tender and aromatic. If the sauce becomes too thick after chilling, whisk in a teaspoon of port or orange juice to loosen it. Avoid using 'light' cream versions; the fat content in heavy cream and crème fraîche is necessary to prevent curdling against the acidic citrus. For an extra smooth texture, you can strain the sauce before adding the zest and cream, though traditionalists prefer the visual of the julienne peel. This sauce keeps well in the refrigerator for up to 3 days, but is best served within 24 hours of adding the cream.
🍽️ Serving Suggestions
Serve alongside a thick slice of honey-glazed gammon or cold roast ham. Pair with game meats like venison medallions or roasted duck breast to cut through the richness. Accompany a rustic pork and pistachio terrine or a smooth chicken liver pâté. Serve as a dip for crispy fried Camembert or Brie wedges. Pair with a glass of the same Ruby Port used in the recipe to highlight the dark fruit notes.