Quick & Tangy Cumberland Sauce Recipe for Festive Feasts

Mixing traditional british condiments creates a delightful cumberland sauce that surprises taste buds with its tangy complexity.

Robust flavors dance across your palate, blending sweet and sharp notes.

Generations of home cooks have treasured this classic accompaniment for roasted meats.

Each spoonful brings a burst of fruity zest that awakens dinner plates.

Royal kitchens first crafted this elegant sauce, celebrating deep culinary traditions.

Culinary adventurers will adore how easily these ingredients combine into something magical.

You can transform an ordinary meal into an extraordinary dining experience with just a few simple steps.

Why Mary Berry Cumberland Sauce Is A Flavor Booster

• Unleash Bold Flavors: This sauce packs a punch with its dynamic blend of sherry, mustard, and cayenne, creating a taste explosion that transforms ordinary dishes into gourmet experiences.
• Master Culinary Techniques: The recipe teaches essential cooking skills like reducing sauces, balancing flavors, and achieving the perfect glossy consistency through careful simmering and straining.
• Quick Gourmet Upgrade: In less than an hour, home cooks can create a professional-grade sauce that elevates meats, roasts, and other main dishes with minimal ingredients and straightforward steps.
• Impress Dinner Guests: The sophisticated combination of ingredients like sherry, beef stock, and citrus zest makes this sauce a conversation starter that showcases your cooking prowess.

Ingredients List For Mary Berry Cumberland Sauce

• Butter: A rich, creamy base that provides depth and smoothness to the sauce.
• Shallots: Delicate onion-like vegetable that adds a mild, sweet flavor to the sauce.
• Sherry: Fortified wine that brings complexity and a subtle nutty undertone.

• Mustard, Cayenne: Spicy ingredients that add heat and sharp flavor to the sauce.
• Beef Stock: Provides a robust, meaty foundation for the sauce.
• Jelly: Adds sweetness and helps create a glossy, thick consistency.

• Zest: Citrus peel that introduces bright, fresh notes to the sauce.
• Salt, Pepper: Essential seasonings that balance and elevate the overall flavor profile.

Simple Steps For Mary Berry Cumberland Sauce

Step 1: Sauté Aromatic Shallots

Melt butter in a spacious skillet over medium heat. Add finely chopped shallots and cook until they become soft and translucent, releasing their delightful fragrance.

Step 2: Build Sauce Foundation

Pour in sherry, add a dollop of zesty mustard, and sprinkle cayenne for a subtle kick. Bring the mixture to a rolling boil, allowing the flavors to dance and meld together.

Step 3: Reduce and Concentrate Flavors

Let the sauce bubble uncovered, reducing the liquid by half. This process intensifies the rich, complex taste and creates a more concentrated sauce.

Step 4: Incorporate Rich Beef Stock

Pour in robust beef stock and return to a vigorous boil. Continue reducing for about 20-25 minutes, watching the sauce transform and thicken.

Step 5: Add Sweet and Citrusy Notes

• Fruit jelly
• Bright citrus zest

Simmer the sauce for 5-7 minutes until it becomes glossy and reaches a luxurious, velvety consistency.

Step 6: Refine and Finish

Strain the sauce through a fine sieve, discarding any solids. Season with salt and pepper to taste. Allow the sauce to cool briefly before serving.

Tips To Make Mary Berry Cumberland Sauce Shine

• Boost Flavor Depth: Add a splash of port wine instead of sherry for a richer, more complex taste profile.
• Control Sauce Consistency: Watch the reduction carefully to achieve the perfect thickness without burning or over-reducing.
• Enhance Zesty Notes: Use fresh citrus zest for brighter, more vibrant flavor compared to dried or pre-packaged zest.
• Strain for Silky Texture: Use a fine-mesh strainer to remove solids and create a smooth, glossy sauce that coats perfectly.
• Low-Sodium Option: Replace beef stock with low-sodium stock to control salt content without sacrificing depth of flavor.

Delicious Takes On Mary Berry Cumberland Sauce

• Vegetarian Version: Replace beef stock with mushroom stock and use vegetable-based jelly for a plant-based alternative that maintains rich flavor complexity.
• Gluten-Free Option: Substitute regular mustard with gluten-free Dijon mustard and ensure all other ingredients are certified gluten-free to accommodate dietary restrictions.
• Low-Sugar Adaptation: Use sugar-free fruit preserves or monk fruit jelly instead of traditional jelly, reducing overall sugar content while preserving sauce's characteristic sweetness.
• Wine Swap Alternative: Exchange sherry with dry white wine or port for different flavor profiles that complement the sauce's robust character.

What To Pair With Mary Berry Cumberland Sauce

• Pair with Robust Red Wines: Select full-bodied red wines like Cabernet Sauvignon or Syrah that complement the sauce's rich, tangy flavor profile and stand up to its intense complexity.
• Enhance with Roasted Meats: Serve alongside roasted beef, lamb, or game meats like venison, where the sauce's sharp and slightly sweet notes will beautifully accentuate the protein's deep flavors.
• Match with Hearty Side Dishes: Choose rustic accompaniments like roasted root vegetables, creamy mashed potatoes, or wild rice pilaf that can absorb and highlight the sauce's intricate taste dimensions.
• Complement with Sharp Cheeses: Add aged cheddar or gouda as a side or garnish to create a delightful flavor contrast that amplifies the sauce's nuanced tanginess and depth.

Storage Guidelines For Mary Berry Cumberland Sauce

• Transfer leftover sauce to an airtight container and store in the refrigerator for up to 4 days. Seal tightly to prevent flavor absorption from other foods.
• Pour cooled sauce into freezer-safe containers or ziplock bags, leaving some space for expansion. Freeze for maximum 2 months. Label with date for easy tracking.
• Warm sauce gently in a saucepan over low heat, stirring occasionally to prevent scorching. Add a splash of beef stock or water to restore original consistency if needed.
• Place sauce in microwave-safe dish, cover loosely, and heat in 30-second intervals. Stir between each interval to distribute heat evenly and prevent hot spots.

FAQs For Mary Berry Cumberland Sauce

• What ingredients give Cumberland Sauce its unique flavor profile?

The combination of sherry, cayenne, beef stock, and fruit jelly creates a complex, tangy sauce with a subtle heat and rich undertone.

• Is Cumberland Sauce traditionally used with any specific meats?

This sauce is classically paired with roasted game meats like venison, duck, or cold ham, offering a sharp and complementary flavor enhancement.

• Can I substitute ingredients if I don't have the exact ones listed?

You can replace sherry with port wine, use different fruit jellies like redcurrant or raspberry, and adjust cayenne levels to match your spice preference.

• What culinary technique makes this sauce special?

The reduction process concentrates flavors by slowly boiling and evaporating liquid, creating a thick, glossy sauce with intense taste characteristics.

Cumberland Sauce Recipe

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4.6 from 8 reviews

• Total Time: 75-77 minutes
• Yield: 4 1x

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Description

Saucy British Cumberland Sauce elevates roasted meats with its tangy blend of citrus and port wine. Crimson and zesty, this classic condiment brings British culinary tradition to your table with elegant simplicity.

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Ingredients

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Main Ingredients:

• 2 cups (16 ounces / 473 ml) dry sherry
• 2 cups (16 ounces / 473 ml) lower-sodium beef stock
• 1 cup (11 ounces / 312 grams) red currant jelly

Aromatics and Seasonings:

• 2 large (1 1/2-ounces / 42 grams) shallots, finely chopped
• 2 teaspoons (10 ml) grated lemon zest
• 2 teaspoons (10 ml) dry mustard
• 1/2 teaspoon (2.5 ml) kosher salt
• 1/4 teaspoon (1.25 ml) cayenne pepper
• 1/4 teaspoon (1.25 ml) black pepper

Fat and Additional Ingredients:

• 2 tablespoons (30 ml) unsalted butter

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Instructions

1. Heat butter in a spacious skillet over medium temperature until melted and bubbling.
2. Sauté shallots until translucent and softened, approximately 2 minutes.
3. Pour sherry, mix in mustard and cayenne pepper, then increase heat to create a rapid boil.
4. Allow liquid to reduce by half, maintaining a vigorous boil for about 11 minutes.
5. Introduce beef stock and continue boiling to concentrate flavors, reducing for 20-25 minutes.
6. Incorporate fruit jelly and citrus zest, then gently simmer for 5-7 minutes until sauce becomes thick and lustrous.
7. Remove from heat and carefully strain through a fine mesh sieve, discarding remaining solids.
8. Taste and adjust seasoning as needed, let cool briefly, and serve at room temperature.

Notes

• Boost flavor depth by caramelizing shallots longer for richer, deeper taste profile.
• Swap sherry with port or red wine for subtle variation in sauce complexity.
• Reduce sodium by using low-sodium beef stock and monitoring salt during seasoning.
• Gluten-sensitive cooks can ensure all ingredients are certified gluten-free before preparation.

• Prep Time: 2 minutes
• Cook Time: 73-75 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 110
• Sugar: 21 g
• Sodium: 380 mg
• Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 0.5 g
• Protein: 1 g
• Cholesterol: 5 mg