Easy Cumberland sauce

    20 min

    Serve cold with turkey and ham at Christmas or with thick sausages any other time of the year. It's is a thin sauce that's normally made from port but I prefer to use a light red wine and spice it up with some mustard.

    Durham, England, UK
    75 people made this

    Serves: 12 

    • 120ml fresh orange juice
    • 120ml red wine
    • Grated zest from 1 lemon
    • Grated zest 1 orange
    • 3 tablespoons redcurrant jelly
    • 2 teaspoons wholegrain mustard

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cook, stirring, for 1–2 minutes or until thickened. Season with pepper, then drizzle
    2. Pour the orange juice and wine into a small saucepan. Add the grated zest from orange and lemon, redcurrant jelly and mustard. Stir over a low heat for 5 - 10 minutes.
    3. Set aside to cool and use later or pour into a sterilised jar, seal with a tight lid and store in your fridge for up to 2 weeks.

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