Cumberland sauce

Stir up an irresistible accompaniment to gammon with this fabulous recipe for cumberland sauce from Richard, Earl of Bradford
Cumberland sauce
  • Rating:
  • Serves: 8
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 oranges
  • 1 lemons
  • 220 g redcurrant jelly
  • 1 tsp Dijon mustard
  • 5 tbsp ruby port
  • 1 tsp ground ginger
  • 1 pinches black pepper

Tips and Suggestions

In winter, make the best Cumberland sauce by replacing the orange and lemon with 2 Seville oranges.


1. Put a saucepan of water on to boil. Pare the zest of the orange and lemon, taking as little of the white pith as possible, then cut into long fine shreds. Drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. Drain.

2. Put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. Bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. Simmer gently for 5 minutes. Pour into a serving jug or bowl, and then leave to cool.

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