Cumberlandsauce

Cumberland sauce is a spicy sauce panel of classic British and French cuisine of red currant jelly, port wine and spices. It is served cold with ham, pâté, lamb, beef or game.

To prepare currant jelly with orange and lemon juice and mustard are stirred, fine strips of orange zest and shallots, depending on the recipe and ginger, steamed in red wine, all mixed and flavored with port wine and cayenne pepper.

Cumberland sauce is also available as a commercial product.

History

Cumberland sauce was named after Prince allegedly Wilhelm August, Duke of Cumberland, in his residence in Hanover during the Seven Years War to have been invented by a court cook. According to another version it goes back to another Duke of Cumberland, to Ernst August I..

The English author Elizabeth David has found out that the name Cumberland Sauce in 1904 appears in a French cookbook La Cuisine Anglaise by Alfred Suzanne. The recipe for this sauce essentially corresponds to a recipe from the year 1853 by Soyer, which, however, does not use this name. This sauce became known only by Auguste Escoffier. In well-known English recipe collections from the late 19th century, no Cumberland Sauce occurs.

Sources

• English Kitchen
• French Food
• Sauce