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May 2, 2013 01:53 AM

Uses for Cumberland sauce

Recently received a bottle from a Brit and was wondering what I should do with it.

Google tells me it's a currant sauce served cold with meats.
Can I just spoon it on turkey like cranberry sauce? Can I eat it with crackers and cheese, or does that break some taboo?

Unique or traditional suggestions are all welcome, please help.

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  1. It's a fruity sauce (mainly redcurrants) intended, as you say, to be eaten cold with meats. There's no taboos of course.

    I eat it with ham. I also use it in place of cranberry sauce (as I can often get better quality Cumberland than I can cranberry). I also use it as an ingredient in a hot sauce - say, combining it with red wine and a shot of orange juice, as a sauce to go with duck.

    Folk often wrongly think that the sauce oiginates from my region of north west England, as Cumberland was an original name for one of our counties. However, it is named after the Duke of Cumberland and was developed in the 19th century, probably in Germany where he came from

    3 Replies
    1. re: Harters

      Here's a link to a pretty classic Cumberland sauce recipe. it may help you to tweak the jarred version more to your taste - like most jarred sauces of this type I usually find them too sweet for my taste.

      1. re: Harters

        Just opened the jar to try with a lamb chop. It does need tweaking. Currently it tastes like sugar and red dye #3. Ha ha

        1. re: jibberjabberwocky

          That happens with the lower quality stuff. I always check the labelling for fruit content before I buy.

    2. For years, I've made a recipe that takes skinless, boneless chicken breasts and dips them in an equal mixture of grated Parmesan cheese and bread crumbs alternately with beaten eggs to form a crust. The breasts are then baked in the oven and served with Cumberland sauce.

      My recipe called for me to make my own Cumberland Sauce which I liked since I used to decrease the amount of red currant jelly in my version.

      I know you have prepared Cumberland sauce, but here's a link to Emeril Lagasse's recipe for Cumberland sauce which likewise uses relatively little jelly:

      If your prepared Cumberland sauce turns out to be too sweet for your taste, this could serve as a guide to tweak the product.

      1 Reply
      1. re: Indy 67

        Cumberland sauce with baked chicken sounds nice.

        Also it's interesting that emeril uses 3 times the port as Delia from the first link does.

        I'll need definitely make some changes before using it for dinner. Thanks

      2. mmmm haven't thought about Cumberland Sauce in ages. I learned to make it in culinary school. As I recall it's "traditional" with game. I'll have to look my old recipe up.

        1. It's the traditional condiment to serve with a foie gras pate.

          1 Reply
          1. re: mexivilla

            And charcuterie in general. Beautiful stuff.

          2. As you mentioned cheese'n'crackers:
            Serve as a condiment/dip with a cheese platter. Goes well with creamy Goats and sharp cheeses.

            As a flavour punch -- a tsp or 2 in plain yoghurt or Neuchâtel.

            Also sub out for the traditional sauce in Mu Shu dishes-- a "trendy" mu shu venison or a "fusion" mu shu turkey.

            1 Reply
            1. re: Kris in Beijing

              I like the yogurt idea, I recently mixed some with plain yogurt as a sauce for bbq lamb. It was pretty tasty.