Cumberland Sauce Recipe

Cumberland Sauce
submitted by sumit at


Preparation Time2 Hr 0 MinCooking Time10 Min
Ready In2 Hr 10 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
VegetarianMain Ingredient
Interest Group


 Red currant jelly2 Cup (32 tbs)
 Ruby port wine1⁄2 Cup (8 tbs)
 Orange zest1 Tablespoon, finely slivered
 Lemon zest1 1⁄2 Tablespoon, finely slivered
 Fresh orange juice1⁄4 Cup (4 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Shallots1⁄3 Cup (5.33 tbs), finely chopped
 Dry mustard1 Tablespoon
 Ground ginger1 1⁄2 Teaspoon
 Black pepper1 1⁄2 Teaspoon, coarsely ground
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1743 Calories from Fat 7

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.23 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1285.2 mg53.5%

Total Carbohydrates 426 g142.1%

Dietary Fiber 7.5 g29.9%

Sugars 275.9 g

Protein 4 g8.7%

Vitamin A 11.9% Vitamin C 152.8%

Calcium 13.2% Iron 25.6%

*Based on a 2000 Calorie diet


1) In a small saucepan, over medium-low heat, mix all the ingredients.
2) Stir the mixture often for 5 to 10 minutes until the jelly has dissolved.
3) Transfer the jelly mixture to a bowl and allow cooling to room temperature.
4) Keep the sauce in refrigerator for about 2 hours until it sets to a jelly consistency.

5) Use as required at once or cover and store in refrigerator for up to 2 days.