Cumberland sauce

Category: Sauces
Kitchen: french
Cumberland sauce

Ingredients

Shallot 50 grams
Fresh garlic 1 clove
Fresh ginger 20 grams
Fresh orange 2 pcs.
Lemon 1 PC.
Red wine 250 ml. used "Merlot"
Salt 1 tsp
Pepper white peas 1 tbsp. l. freshly ground
Light ready-made mustard (canned) 2 tbsp. l.
Red currants 400 gram
Black currant 100g
White sugar 500 grams

Cooking method

  • Peel the onion, garlic, ginger and cut into small pieces.
  • Remove the zest from the orange, cook in water for five minutes (just to cover the zest), chill quickly and cut into small pieces. Squeeze the juice from oranges and lemon.
  • Mix all processed foods with red wine, salt, pepper, mustard and cook for 10 minutes. Do not be surprised at the color of the resulting sauce, muddy and dirty - this is a temporary phenomenon.
  • Add currants to the broth, boil and then add sugar, mix again. After adding sugar, the color will immediately change to a beautiful and taste will appear. Boil the mixture for 30-40 minutes until thickened. To taste and salt.
  • Allow the mass to cool, beat with a blender until puree, rub through a sieve. Transfer the puree to a saucepan, let it boil, simmer for about 2-3 minutes over low heat. Pour the hot puree over the jars, close the lids and put to cool on the lids.
  • Cumberland sauce
  • Today the sauce went well with the fried homemade cheese.
  • Cumberland sauce
  • Morning sandwiches with crème fraîche (you can use thick sour cream), pate, ham, soft cheese with mold are seasoned with sauce
  • Cumberland sauce
  • Cumberland sauce
  • Other variations are possible ... it will be delicious! Over time, the sauce became infused, a richer taste appeared, became thicker and darker in color

Note

The sauce is a classic seasoning for cold game and poultry, liver pate and cheese.
I was convinced of this myself, because it is my favorite sauce, and I cook it every year. For a long time I read the recipe in the cookbook, became interested in it, the combination of foods and red wine, decided to cook it ... and the sauce was prescribed in my kitchen for a long time
Quite by accident I made a blackcurrant sauce, the result is also excellent, the sauce is like a good thick jelly in consistency. She put two bowls with black and red currants on the table, began to sort out the berries and, after all, she perfectly remembered that only 100 grams of black currant was needed (I checked it several times, checked the recipe), but why did the sauce contain 400 grams of black currant, and only 100 grams of red gram - I did not understand! I found the error when all the currants were already boiling in the pan! Well, do not pour out the whole mass, and this is how the Cumberland with black currant turned out! But, nevertheless, I like the sauce with red currant the most, in moderation, and does not give off much with the taste and smell of black currant.

If the berries are in the freezer, then the sauce can be cooked periodically and during the winter. Unusual product combination and excellent results

Cumberland sauce, Cumberland sauce (English Cumberland sauce) - a piquant table sauce in classic English and French cuisine from red currants, port and spices. Served cold with ham, pate, lamb, beef and game dishes.

To prepare the cumberland sauce, currant jelly is mixed with orange and lemon juice, seasoned with mustard, and a thin straw of orange peel and shallots, sometimes ginger, is stewed in red wine. Then all the ingredients are mixed and seasoned with port wine and cayenne pepper.

Cumberland sauce was invented in Hanover by a court chef and got its name in honor of the Duke of Cumberland's stay in the city, but it is unclear which one: either William Augustus during the Seven Years War, or Ernst August I. The first mention of Cumberland sauce is in the French cookbook "English Cuisine" edition of 1904. The popularity of Cumberland sauce came thanks to Auguste Escoffier.

Cook with pleasure and bon appetit! Cumberland sauce

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Cumberland sauce

Rusalca
Judging by the amount of sugar (500g), the sauce is probably sweet?
Admin
Quote: Rusalca

Judging by the amount of sugar (500g), the sauce is probably sweet?

Well, if you take into account the amount of dry wine (250 ml.), Red and black currants 500 grams, then the sugar will be just right Spicy sweet and sour taste But when you feel like it, sugar can always be adjusted to taste
Rusalca
Well, if you take into account the amount of dry wine (250 ml.), Red and black currants 500 grams, then the sugar will be just right Spicy sweet and sour taste But when you feel like it, sugar can always be adjusted to taste
Sweet and sour is what you need! Thank you!
Admin

Anya, to your health! Hope you like it too
TATbRHA
What a great sauce. A complicated and short cooking process, but judging by the ingredients, what a gorgeous result.
Admin
Tanyusha, the process is normal, we boil the jam and the sauce
You can not break it with a blender and not filter through a sieve, it will turn out in berries and pieces - but I like the smooth consistency, when nothing interferes with the taste of the sauce. And catching boiled red currants on my tongue (solid seeds), and orange zest, I'm not very ...

And the sauce is really gorgeous, you noticed right! And besides, time-tested by me, every year I cook from new berries, a new harvest
TATbRHA
No, just "crush and strain", then it will be a sauce !! Sauce for all sauces ... I have never seen such a rich palette anywhere else.
Admin

Then everything is in order - you can try cooking. Hope you like the sauce
Olesya425
Tatiana, sorry for the stupid question, but I have it. Is the mustard dry or ready-made? Honestly, I'm already cooking, I'll put it ready.
Admin

Olesya, well, I did the right thing, you need ready-made canned mustard as a "paste-puree", grain will not work
Florichka
I have long wanted to find a recipe for this sauce. I read it somehow in passing in some book about him. Now you can cook.
Admin

Irishka, prepare the sauce - I hope you won't be disappointed in the taste
Tricia
What a splendid sauce! Very often found in foreign recipes.
Thanks for the recipe. Only the currants are already over. Maybe I'll find it frozen.
Admin

Nastya, frozen berry works too! And such a sauce can be prepared all year round, if there are berries in the freezer.
Olesya425
Tatyana, thank you for the recipe! Delicious. True, I came out sweetish. Apparently, Kindzmarauli wine is semi-sweet, but yours was dry. All the same, the taste is very rich. I eat it with everything.
Admin

Olesya, to your health! I'm glad I liked the taste of the sauce
Well, the taste is purely individual. But it seems to me that dry red is more suitable here, with sourness.
But you will know what and what to replace next time, I think this case is not far off
Yutan
I saw this recipe late. Now I want to cook, right up to the shivers. I have a question - Tanya, is it possible to use mashed red and black currants, reducing sugar in proportion. I have it raw. I missed the recipe when there were berries, and now I only saw.
Admin

Yes, you can probably cook it like that - we try
I tried a partial substitute for frozen berries, it worked well
$ vetLana
Admin, Tanya, I'm looking for a recipe for red currant sauce without sugar or with a little. Easier if you can
Admin

The simplest sauce, with a low sugar content (200-300 grams per kilogram of berries), natural to taste.

Cumberland sauceFruit and berry natural puree sauce (hot method)
(Admin)
$ vetLana
Admin, no it's not that. I need a sauce for meat.
Admin

Well, you need to think about it and search in your sources
Yuri198
AdminAnd, if it is being prepared for future use, how will it be stored? Spread out its small containers?
Admin

Great storage for the sauce I always cover the sauce and store it in the pantry at room temperature.
And I close it just in small jars
$ vetLana
Quote: Admin
Well, you need to think about it and search in your sources
Tanya, please look. : a-kiss: I found recipes on the internet, but with a large amount of sugar, and in a diabetic family, such sauces are not suitable for us.
Admin

But, red currant is a very sour berry, take your eyes out. It may be better to use a sweetener to soften the taste.
I'll take a look at my recipes
kartinka
I am looking for grape juice, but I came across a sauce, I really want to try. I'm looking at the recipe for the second day in the shops there is no shallot, what could replace it?
Admin

Marina, shallots are softer in taste than regular onions. You can replace it with white salad onions.
Or you can use onions.

Shallots are more often found in a large supermarket.
kartinka
Admin, let's go today, tomorrow to look around the city. Tanya, have you reviewed the blanks - is there grape juice here? My daughter has a pergola all in bunches, though sour
Admin

Marina, I do not make juice - no

But, the forum has recipes for grape and apple juice, including in a multicooker - use the forum search
kartinka
Admin, Tanechka, thanks for another question about mustard - I'm doing it myself - "pluck out your eyes" - that won't work? And what is the way out?
Admin

Marina, put less to begin with, and taste while cooking the sauce. Add more mustard if needed
kartinka
To whom-to-sleep-to-someone-I cook the sauce strictly according to the recipe, although the berries are frozen, the question is about the minuscule water in which the zest was cooked. Now I plan to cook the base, it will cool down at night. I will finish it tomorrow. I have poured this zest broth into a jar so that you could add.
The smell is awesome so far





I could not leave it until tomorrow, I already poured it into jars, it turned out 1.3 liters and half a cup of cake, very tasty, although bony: lol: tomorrow morning with coffee I will start with it and what color it turned out to be awesome! The sauce itself did not really taste - let it cool and infuse
Admin

Marina, let the sauce infuse and ripen, then the best taste will appear

To your health!

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