Cumberland Sauce Ii

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Servings: 1 Difficulty: Intermediate
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A vibrant, tangy fruit and wine sauce perfect for roasted meats
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This classic Cumberland Sauce offers a sophisticated balance of sweet and tart flavors, making it an ideal accompaniment for rich, roasted meats like duck, goose, or ham. The combination of red currant jelly, fresh orange and lemon juices, and fortified wine creates a glossy, vibrant glaze that cuts through fat with ease. The addition of Grand Marnier adds a subtle citrusy depth, while the cornstarch ensures a smooth, spoonable consistency. It’s a quick-to-prepare sauce that elevates any main dish with its bright, zesty profile and glossy finish. Perfect for holiday dinners or elegant weeknight meals, this sauce is as versatile as it is delicious.

Cumberland Sauce Ii recipe image
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Cumberland Sauce Ii

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 243.8

Description

This classic Cumberland Sauce offers a sophisticated balance of sweet and tart flavors, making it an ideal accompaniment for rich, roasted meats like duck, goose, or ham. The combination of red currant jelly, fresh orange and lemon juices, and fortified wine creates a glossy, vibrant glaze that cuts through fat with ease. The addition of Grand Marnier adds a subtle citrusy depth, while the cornstarch ensures a smooth, spoonable consistency. It&# 226;ÂÂs a quick-to-prepare sauce that elevates any main dish with its bright, zesty profile and glossy finish. Perfect for holiday dinners or elegant weeknight meals, this sauce is as versatile as it is delicious.

Ingredients

Directions

  1. In a medium saucepan, combine the red currant jelly, orange juice, and lemon juice.
  2. Heat the mixture over medium-low heat, stirring frequently, until the jelly is completely melted and the liquid begins to simmer.
  3. In a small bowl, whisk together the cornstarch and 1/4 cup of the port or Madeira wine until smooth and free of lumps.
  4. Slowly pour the cornstarch mixture into the saucepan while stirring constantly to prevent clumping.
  5. Continue to cook and stir the sauce for 2-3 minutes, or until it thickens slightly and bubbles gently.
  6. Remove the saucepan from the heat and stir in the remaining 3/4 cup of port or Madeira wine.
  7. Fold in the grated orange peel until evenly distributed throughout the sauce.
  8. Stir in the Grand Marnier just before serving to preserve its flavor.
  9. Serve warm alongside duck, goose, ham, or spareribs.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 243.8kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 9.0mg1%
Total Carbohydrate 51.7g18%
Dietary Fiber 0.2g1%
Sugars 46.4g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cumberland sauce, red currant jelly, duck sauce, ham glaze, orange juice, lemon juice, port wine, grand marnier, cornstarch thickener, fruit sauce, roast goose, holiday side, glossy glaze, tart and sweet, citrus sauce, easy sauce, pan sauce, meat accompaniment, classic recipe
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