ReceptnaptárWarm Cumberland Sauce
Cumberland sauce is the classic English redcurrant, wine and mustard sauce served with cold cuts and roasts. This warm version is thickened with a brown roux and is fruity and spiced. It goes wonderfully with roast ham, game and duck. The balance of sweet, tart and spicy is the point.
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Ingredients
Method
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- Melt the butter in a small saucepan over medium heat, add the flour and stir for 3-4 minutes until hazelnut brown.
- Add the mustard, jam, red wine, Madeira, orange juice and zest and the ginger. Stir until smooth.
- Gradually pour in the broth, stirring constantly so there are no lumps.
- Bring to the boil, then simmer over low heat for 15-20 minutes, stirring occasionally, until it reaches the desired thickness.
- Season with salt and pepper. If it is too tart, add a little jam; if too sweet, a little lemon juice.
- Strain through a sieve for a smoother texture. Serve warm with roast or cold boiled meats, game, ham or pâtés.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- The jam should be tart and thick.
- Cook the roux to hazelnut brown.
- Use the wine only in small amounts, for flavour.
- It is also excellent cold with cold cuts.
Frequently asked questions
How long does it keep?
5 days in the fridge.
Alcohol-free?
Use apple juice and a little vinegar instead of the wines.
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