administratorI belong to those people who passionately watch Kitchen Revolutions, always captivated by the familiar, shaggy-haired host. In many episodes, a pâté was featured as the promotional dish, often served with Cumberland sauce. I had never tried this sauce before and was incredibly curious about its flavor. I love lingonberry jam, the kind sold at Ikea stores, and I absolutely adore the combination of fruit with meat and other sweet-and-salty creations.
Cumberland sauce is also a sweet, fruity sauce, traditionally made with red currant or lingonberry jelly. It has a pronounced citrus and port aroma, making it perfect to serve with game dishes or pâtés—essentially, meats with strong flavors and aromas. The quantities below make about half a cup of sauce, as pictured.
Ingredients:
- Zest of half a well-washed orange*
- Zest of half a well-washed lemon*
- 150 g red currant or lingonberry jelly
- 1 tsp lemon juice
- 1 tsp orange juice
- 1 tbsp port or red wine
- 1 tsp spicy mustard (preferably Dijon)
- A pinch of salt and pepper, to taste
Instructions:
Bring half a cup of water to a boil in a small saucepan. Add the citrus zest and blanch for about 3 minutes. Drain through a sieve.
Combine all the sauce ingredients (including the citrus zest) in a small bowl. Chill thoroughly before serving.
*For both citrus fruits, it’s best to use a vegetable peeler to remove the zest, then cut it into thin strips.
