Name: Cumberland Sauce Recipe
Prep time: 2 min
Cook time: PT-486453H24M41S
Total time: PT-486453H24M41S
Yield: 4
Cuisine: British
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; 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; 2 tablespoons (30 ml) unsalted butter

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.

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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