Quick Cumberland Sauce Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Main Ingredient


 Red currant jelly1⁄2 Pound (225 Gram)
 Oranges2 (Use Rind And Juice)
 Lemon1 (Use Rind And Juice)
 Port65 Milliliter (1/4 Cup)
 Vinegar1 Tablespoon
 French mustard1 Teaspoon
 Arrowroot2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 773 Calories from Fat 7

% Daily Value*

Total Fat 0.86 g1.3%

Saturated Fat 0.11 g0.53%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 176.6 mg7.4%

Total Carbohydrates 193 g64.4%

Dietary Fiber 10.5 g41.9%

Sugars 129.9 g

Protein 3 g6.7%

Vitamin A 14.7% Vitamin C 313.2%

Calcium 17.4% Iron 5.1%

*Based on a 2000 Calorie diet


In a small saucepan, dissolve the red currant jelly with the fruit juice and rind.
Bring the mixture to a boil, reduce the heat and simmer for 5 minutes.
Stir in the port, vinegar and mustard.
Mix the arrowroot with a tablespoon of cold water and stir it into the sauce.
Simmer for 2 seconds and serve cool.