Cumberland sauce is a piquant English sauce based on redcurrant jelly, with the addition of orange juice and peel, port and mustard.
This sauce in much in favor in England and many feel this is the best of all sauce for cold meat and poultry and hot ham and tongue.
Cumberland sauce seems to have arisen from a combination of two distinct sauces with games dishes in the eighteenth century one based on redcurrant jelly, the other on port or claret.
Cumberland sauce does not seem to have been conferred on it until the 1870s (the first record of it is in Short’s Dinner at Home (1878)).
It was name after Ernest, Duke of Cumberland, that brother of George IV’s who the last independent ruler of Hanover. The sauce itself being as obviously German in origin as was its supposed royal namesake of the House of Hanover.
English Cumberland sauce
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