How to Make Black Cumberland Sauce - A Step-by-Step Guide

Black Cumberland sauce is a classic accompaniment to game dishes, particularly venison and duck. It is a dark, rich and tangy sauce that is made from a combination of ingredients such as port, red wine, vinegar, and spices. It's the perfect balance of sweet, sour, and savory flavors that adds depth and complexity to any dish.

This sauce originates from the English county of Cumberland and has been a popular condiment in British cuisine for centuries. Traditionally, it was made using h...

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Ingredients

  • 1 teaspoon vegetable oil
  • ½ cup minced onion
  • ⅓ cup red wine
  • 1 cup black currant jelly
  • 2 oranges, zested and juiced
  • 1 lemon, zested and juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons freshly ground black pepper, or to taste
  • ¼ teaspoon mustard powder
  • ¼ teaspoon ground ginger
  • 1 pinch cayenne pepper
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 1 cups

  • Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
  • Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
  • Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
  • Bring sauce to a boil; remove from heat.
  • Nutrition

    179 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Sodium: 2mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 1g
    • Total Sugars: 37g
    • Protein: 0g
    • Vitamin C: 5mg
    • Calcium: 14mg
    • Iron: 0mg
    • Potassium: 55mg