Cumberland Sauce
Cumberland Sauce is a complex, sweet-savory reduction of redcurrant jelly and port wine, balanced by citrus juices and a kick of mustard and ginger. It is served chilled or at room temperature alongside cold roasted game, poultry, or ham.
History & Origins
Introduced in the late 19th century and named after Ernest Augustus, Duke of Cumberland. It represents the classic Victorian pairing of sweet fruit preserves with savory roasted meat.
The Science
Pectin in the redcurrant jelly provides a naturally glossy, gelled structure that is thinned out by the alcohol in the port wine, creating a glossy pourable glaze.
Technique
Blanch the citrus julienne strips first to remove bitter compounds from the white pith before simmering them in the jelly reduction.
Common Mistakes
Using sweetened jelly with low fruit content. Always use high-quality, tart redcurrant jelly to ensure the sauce doesn't taste like dessert syrup.
Chef's Notes
Let the sauce cool to room temperature before serving; it will thicken into its signature glossy consistency.