Tag Archives: Cumberland

Cumberland Sauce

Cumberland Sauce
Difficulty: Moderate
  • 1 pint of redcurrant jelly
  • A few chopped sultanas
  • 2 lemons
  • 2 oranges
  • 1 tablespoon of Worcester sauce
  • 1 tablespoon of Harvey's sauce
  1. Slowly heat the jelly in a pan until it dissolves, then add the sultanas
  2. Use a grater to remove the rind from the oranges and lemons, then add the rind to the jelly.
  3. Boil for 5 minutes.
  4. Allow to cool to room temperature.
  5. Add the juice from the oranges and lemons.
  6. Stir in the Harvey's and Worcester sauce, mixing well.
  7. Leave the sauce to stand for about 8 hours, or over night, ideally in a very cold place, but do not let it freeze.
  8. Either use the next day, or if kept in an airtight container use within a few days.
  9. DO NOT strain the sauce- the bits are supposed to be in it 🙂