Cumberland sauce

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Prep time:

Cook time:

Serves: 12

By rebeccamumsnet



  • 1 tsp ground ginger

  • 1 tsp mustard powder heaped

  • 1 lemon

  • 4 tbsp redcurrant jelly

  • 4 tbsp port

  • 1 oranges


  1. Remove the zest from the lemon and orange and cut into small strips of 1cm as thinly as possible.
  2. Boil in water for 5 minutes, drain well. Put the redcurrant jelly in a saucepan with the port and whisk over a low heat for 5 or 10 minutes until melted. Sieve.
  3. In a bowl mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the orange, redcurrant jelly and strips of orange and lemon. Mix together well.
  4. Store in a screw top jar in the fridge for up to two weeks.

Handy Hint

Lovely with cold meats on Boxing day.

Additional Information

  • Make Ahead

  • Kids can help

  • Christmas

  • sauce

  • Side

  • Vegetarian

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