by: Max M Rasmussen

Cumberland Sauce

A spicy sweet fruit sauce. It is very well known in England, and is especially suitable for charcuterie.


  • 1 orange, juice and peel of
  • 1 lemon, juice and peel of 
  • 300 g (10 oz) red currant jelly
  • 4 tbsp port wine
  • ½ tsp ground ginger
  • ½ tsp mustard powder 


Cut the peel from the orange and lemon, and slice them into julienne (thin strips) and blanch them for 2 minutes. Just to take the edge of the tartness. Let  them drain.

When you remove the peel, the make sure to get as little if the white on the inside of the peel. It is very bitter.

Melt the red currant.

Add the juice from the orange and lemon.

Mix in the port wine and spices, and simmer for 2-3 minutes.

Finally, add the blanched peel.

Let the sauce cool and season with ginger and mustard powder.


For this recipe you get about 5 dl (2 cups) sauce. If you use it as I like accessories on a charcuterie plate it reaches far. 2 tbsp. per serving makes it sufficient for 15 portions.