Cumberland Sauce
This is a lovely accompaniment to cold meats and terrines. Serve it cold with galantines and ballotines, pork pies or any cold poultry and game. It tastes even better the day after it is made.
Overview
A jewel-coloured relish with punchy acidity balanced by fruity herbs and spice. This cold sauce adds sophistication to charcuterie boards and game terrines, with sharp pepper notes and port-wine richness that develops over time as flavours meld.
Ingredients
Base
- 1 shallot (medium, finely chopped)
- 4 tablespoons red wine vinegar
- 12 white peppercorns (crushed)
- 100 ml Veal stock
- 50 ml ruby port
Finishing
- 2 tablespoons redcurrant jelly
- 1 teaspoon Worcestershire sauce
- one orange (juice)
- one lemon (finely pared, zest)
- salt
Method
Stage 1 - Reduce vinegar
- Combine the shallot, wine vinegar and crushed peppercorns in a small saucepan.
- Place over a high heat and let bubble to reduce by two-thirds.
Stage 2 - Build sauce
- Add the veal stock, port, redcurrant jelly, Worcestershire sauce and orange juice.
- Quickly bring to the boil, then lower the heat and simmer gently for 20 minutes.
- Season with salt to taste.
Stage 3 - Finish and chill
- Pass the sauce through a fine-meshed conical sieve into a bowl.
- Set aside to cool, then cover and chill in the refrigerator.
- Blanch the lemon zest in boiling water for 1 minute, then drain and cut into fine julienne.
- Stir into the sauce just before serving.
Notes
- Make ahead: Prepare this sauce 1 day ahead; flavours develop and meld beautifully overnight.
- Redcurrant jelly: Essential for authentic taste; it provides both sweetness and pectin body to the sauce.
- Lemon zest: Blanching removes bitterness; add it just before serving to maintain brightness and texture.
Serving
Serve chilled alongside cold cuts, terrines, pâtés, and cold roasted game. Also excellent with cheese selections on a charcuterie board.
Storage
- Keeps refrigerated for 5-7 days in an airtight container.
- Freezes well for up to 3 months (freeze without lemon zest; add when thawed).
- Best eaten chilled, directly from the refrigerator.
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