We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Cumberland sauce
Makes: 500ml
Prep time: 10 minsTotal time: 
Recipe photograph by Philip Webb
Cumberland sauce
Recipe by Annie Bell
Makes: 500ml
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
53Kcal
Fat
0.1gr
Saturates
0gr
Carbs
11gr
Sugars
11gr
Fibre
0.4gr
Protein
0.2gr
Salt
0.01gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 3 oranges, scrubbed
- 1½ lemons, scrubbed
- 3 small shallots, peeled, halved and finely sliced
- 225ml port
- 500g redcurrant jelly
- 3 tsp English mustard
Step by step
Get ahead
Make up to a week ahead; chill.
-
Pare the rind off the oranges and lemon using a potato peeler, leaving the white pith behind. Stack the strips and finely slice diagonally into thin slivers about 2cm long. Bring a small pan of water to the boil, add the zest and shallots and boil for 2 minutes. Drain into a sieve.
-
Halve and juice the oranges and lemon, and pour into the pan, adding the remaining ingredients and the cooked zest and shallot. Bring to the boil, stirring to blend in the mustard, then simmer over a low heat for 25-30 minutes until syrupy. Transfer to a bowl, cover and leave to cool. The sauce will thicken a little as it cools.