Cumberland Sauce

  • 25 mins
  • 6 ingredients
  • Servings 1 1/2 cups
  • Prep 15 min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level


  • 1 orange
  • 1/2 lemon juiced
  • 1 cup ruby port
  • 2 tbs red currant jelly
  • 1/4 tsp ground ginger
  • kosher salt and black pepper to taste
This rich sauce is made with ruby port wine, oranges, currant jelly, ginger and spices. It goes especially with venison, beef or lamb.

  • Remove the zest from the orange and reserve.
  • Juice the orange, and combine the juice in a small sauce pan along with the est, lemon juice, port, currant jelly, and ginger.
  • Bring to boil over medium heat, then reduce heat to a simmer.
  • Simmer for about 10 minutes, or until the wine has reduced and the mixture is glossy and syrupy, and easily coats a spoon.

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