Cumberland Sauce
This redcurrant and green peppercorn sauce is a rich and flavorful accompaniment that adds a touch of sophistication to any dish. The sweet tanginess of the redcurrant jelly pairs beautifully with the aromatic ginger and spicy green peppercorns. This sauce is easy to whip up and will elevate your meal to a new level of deliciousness.
— Constant Cookbook
Ingredients
- knob of butter
- 2 shallots
- thumb-sized piece fresh ginger
- 75ml/3fl oz port
- 150ml/5fl oz chicken stock
- 250g/9oz redcurrant jelly
- 1 tsp green peppercorns
Instructions
- Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.
- Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.
- Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.
- Remove from the heat and serve.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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