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Cumberland Sauce


  • 1 orange unwaxed
  • 1 lemon unwaxed
  • 225g red currant jelly
  • 3-4 tablespoons port
  • A pinch of cayenne pepper
  • A pinch of ground ginger
Cumberland Sauce


This is perfect with ham, turkey, chicken, guinea fowl, game or rough pates.


  • With a zester remove the skin from the orange and half the lemon, make sure there is no white pith. 
  • Pop into a saucepan and cover with cold water, bring to the boil and simmer for 4-5 minutes. 
  • Strain off the water and discard, refresh the peel under cold water and set to one side. 
  • Squeeze the juice from the fruit and place in a stainless steel saucepan with the jelly and spices: allow to meltdown, then add the peel and port to the sauce. 
  • Boil it rapidly for 5-10 minutes. 
  • Test it by putting a little blob on a cold saucer, when it cools it should wrinkle slightly.
  • Cumberland sauce may be served in a bowl right away or stored in a sterilized glass jar till needed.