Cumberland Sauce is an interesting piquant table sauce used in English and French cuisine. It is prepared, as a rule, from red currant and port with spices.
History of invention
A spicy sauce was created in Hanover (Germany) by a cook who served in the courtyard. The name of the sauce was dedicated to the arrival in the city of the Duke of Cumberland. The only unsolved mystery that still cannot be clarified is the lack of information about whether it was the arrival of William Augustus during the Seven Years War, or Ernst Augustus I with his wife. However, if you understand and compare all the facts, the appearance of the sauce is more logical to associate with the arrival of the latter.
The duke's wife was a certain Frederick Mecklenburg-Strelitskaya, whose hands Ernst Augustus asked when the woman was 35 years old and she had 11 children from a previous relationship. In addition, Frederic was married, but after weighing all the pros and cons, she accepted the king’s offer and divorced her previous husband. In 1837, in connection with the Salic law, Ernst Augustus became the king, and Frederick became the queen.
Around this time, the above visit took place. The king’s wife was beautiful and enjoyed various innovations, so the cooks tried.
First mention
The seasoning was first mentioned in a French cookbook called English Cuisine, which was published at the beginning of the 20th century. The sauce became famous with the help of French culinary specialist and restaurateur Auguste Escoffier. The experimental cook decided that the sauce would be an excellent seasoning for dishes of poultry, game and beef. You can verify this by preparing the sauce yourself.
What is Cumberland sauce served with?
It is usually served cold. Many gourmets believe that Cumberland sauce is best combined with lamb, beef, ham, game, various smoked meats and meat products. Used in the preparation of roast beef, pate of poultry and veal, and also served with dishes of the liver and tongue.
It is prepared from currant jelly with the addition of onions, port and other spices, in each version of the sauce they are different. Usually, red currant jelly is used for cooking, however, there are cases when, while mixing the components, add black currant to a piquant sauce. This option is called “Black Cumberland Sauce”.
The abundance of options in store windows allows you to choose the taste you need for a dish, but many housewives prefer cooked sauce at home, as it is much tastier, fresher and safer than a commercially available product.
Cumberland Sauce: Recipe
Currently, he began to enjoy such popularity that the range of dishes served is increasing every day.
To make Cumberland sauce at home, you will need the following products:
- one lemon;
- one orange;
- redcurrant jelly - 150 g;
- port - 2 tbsp. l .;
- mustard - 1 tbsp. l .;
- red wine vinegar - 1 tbsp. l .;
- powdered sugar - 1 tbsp. l .;
- seasoning to taste.
Practical part
To get the sauce, first you need to deal with fruit. With lemon and orange you need to remove the zest and cut it into thin strips. Then pour boiling water over it and boil over low heat for a couple of minutes. Water is drained to the zest of fruits, added: red currant jelly, port, lemon juice, mustard, powdered sugar and ground ginger.
The sauce should be cooked over low heat until the jelly has completely melted. Then it must be removed from the fire and mix until smooth. As the resulting sauce cools down, it must change its consistency.
As a rule, the seasoning is cooked in the right amount and served chilled, decorating with leaves of greenery, currant or lemon balm. Sauce can be stored in the refrigerator for up to a week.
Gourmet Lingonberry Sauce
Cumberland sauce can also be prepared by taking jam or lingonberry jelly as the basis . Seasoning is good because it combines components that elegantly harmonize with the aromatic taste of red wine dishes.
Products that will be needed during cooking:
- jam or jelly from lingonberry - 0.5 kg;
- port or red wine - 250 ml;
- cognac - 250 ml;
- one orange;
- one lemon;
- seasoning to taste.
To make the sauce tasty and rich, you can use both jam from lingonberries and fresh berries of this shrub. Fresh cranberries are mashed, into which several tablespoons of sugar are added.
As for the wine: it is better to opt for a liquor from England. Seasonings (to taste) - dry English mustard, cayenne pepper, ginger, also add cinnamon and a little salt.
As in the previous recipe, it is necessary to remove the zest from the orange and lemon, but it is recommended to boil it over low heat for several minutes, but for a quarter of an hour. Then add orange and lemon juice, wine, cognac, jam or jelly from lingonberries and seasonings. Boil the contents for about 5 minutes.
Lingonberry Cumberland sauce contains a delicate aroma and exquisite taste that will make you feel like eating queen or duke.