0 from 21 votes
Cumberland Sauce Recipe
Cumberland Sauce is a fruity, vinegar based sauce perfect for dressing goose, venison, lamb and pork. It can be made ahead and is freezer friendly!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 2 cups
Calories: 473 kcal
Course:
Condiments
Cuisine:
German , American
Ingredients
- 1 1/2 cups beef stock
- 1 cup port wine
- 3/4 cup red wine vinegar
- 3 shallots peeled and finely minced
- 1 tablespoon freshly ground black pepper
- 3 oranges juiced
- 3 tablespoons red currant jam
- Zest of one orange
- 2 tablespoons cornstarch
- 1 teaspoon fine sea salt
Instructions
- In a medium saucepan, combine beef stock through orange zest. Bring to a boil, cook until reduced by 2/3, about 25 minutes.
- Strain through a fine mesh sieve and return to sauce pan over low heat. Remove 1/4 cup of sauce and whisk with corn starch until smooth and then slowly whisk back into sauce pan. Stir in fine sea salt.
- Transfer to a storage container and refrigerate until ready to serve.
- If you've tried this recipe, come back and let us know how it was!
Cup of Yum
Notes
- You can substitute other berry jams if you prefer.
Nutrition Information
Calories
473kcal
(24%)
Carbohydrates
78g
(26%)
Protein
7g
(14%)
Sodium
1552mg
(65%)
Potassium
1022mg
(29%)
Fiber
7g
(28%)
Sugar
46g
(92%)
Vitamin A
440IU
(9%)
Vitamin C
110.6mg
(123%)
Calcium
141mg
(14%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 473
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Sodium | 1552mg | 65% |
| Potassium | 1022mg | 22% |
| Fiber | 7g | 28% |
| Sugar | 46g | 92% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 110.6mg | 123% |
| Calcium | 141mg | 14% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.