Cumberland Sauce

Total Time:
25 min
5 min
20 min

about 3/4 cup

  • Juice and zest of 1 orange
  • Juice and zest of 1 lemon
  • 3/4 cup ruby port
  • 2 teaspoons red currant jelly
  • Pinch each of cayenne and cinnamon
  • In a small saucepan combine juices and port, bring to a boil and reduce by half. Stir in zest, jelly and spices. Simmer until thickened enough to coat a spoon.

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3.7 3
This was awful, lacked the beautiful glistening red colour and rich taste I remembered. Then I looked at British recipes, Where Emeril only uses two teaspoonful of jelly, the British ones use four TABLESPOONS of jelly and 4 Tablespoons of Port, the spiciness comes from mustard and ginger powders item not reviewed by moderator and published
This was SO much easier than the recipe I've been using for years, and it tastes just as good. item not reviewed by moderator and published
Very easy to make and every good on fried brie, chicken, duck, or turkey. The only modification I would suggest is to use half cranberry sauce and half red current jelly or just cranberry sauce. Make sure to use cranberry sauce that has actual cranberries in it and not just the smooth kind. It adds nice texture to the sauce. item not reviewed by moderator and published

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