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Cumberland — British redcurrant and orange sauce with port
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Source: https://recipheon.com/en/recipes/snacks/cumberland-british-redcurrant-and-orange-sauce-with-port
About this recipe
Cumberland is a British sauce of redcurrant jelly, citrus and port, served cold. Fresh juices, mustard and a little ginger balance the sweetness of the fruit preserve, while very fine strips of zest give a clear citrus aroma. The white pith is carefully removed and the colored strips briefly blanched to reduce bitterness. The finished sauce should be glossy and fairly fluid; it thickens slightly as it chills. This is a distinctively flavored standalone condiment made in a small batch. The recipe makes eight small servings; allow about 1 hour and 55 minutes including chilling.
Ingredients
Sauce and citrus
200 g ready-made redcurrant jelly made from juice and sugar, smooth and without seeds
40 ml ruby port
80 g freshly squeezed orange juice, weighed after straining out seeds and coarse fibers
20 g freshly squeezed lemon juice, weighed after straining out seeds and coarse fibers
5 g orange zest, colored part only, weighed before blanching
2 g lemon zest, colored part only, weighed before blanching
250 ml water for blanching the zest, discarded afterward
4 g pure ground mustard powder, with no added flour and no added spices
1 g ground dried ginger
Steps
Wash and scrub the orange and lemon thoroughly. Use a vegetable peeler to remove thin strips of zest, then use a knife to remove all the white pith from the underside. Weigh 5 g colored orange zest and 2 g lemon zest, then cut into very fine strips about 1 mm wide and about 1 cm long. Squeeze the fruit, strain the juices through a small strainer and weigh 80 g orange juice and 20 g lemon juice separately.
AI-generated Bring 250 ml water to a boil in a small saucepan. Add all the strips of both kinds of zest and cook for about 5 minutes, until softened. Drain in a fine strainer, let drain well and discard all the cooking water. Keep all the zest for the sauce; this step reduces its bitterness.
Put the redcurrant jelly into the emptied saucepan and pour in all the port. Heat over low heat for about 5–8 minutes, whisking, until the jelly melts and combines with the wine. Press any small lumps against the sides of the pan. Remove from the heat when smooth and fluid; do not reduce it to a thick syrup.
Mix the ground mustard and dried ginger with all the lemon juice in a small bowl to make a smooth paste. Add all the orange juice, the warm jelly and port mixture, and all the drained zest. Mix thoroughly, scraping all the jelly from the sides of the saucepan. The sauce should be smooth and fairly fluid, with delicate citrus strips.
Pour the sauce into a clean shallow container and leave for about 20 minutes to let steam escape. Then cover and refrigerate for about 1 hour, until cold. It will thicken slightly as it chills but should still be easy to spoon. Stir before serving and serve in small portions together with the strips of zest. Store in the refrigerator and use within 48 hours of preparation.
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