Cumberland Sauce is a traditional English accompaniment for a Christmas goose or ham. It also goes well with game. These days it has largely been supplanted by cranberry sauce which, like turkey, is an American import.
DonQui likes cranberry sauce with turkey. A couple of years back he described his recipe for a simple homemade cranberry sauce.
This year DonQui will be having ham (gammon joint) on Christmas eve and he wants to try his hand at making Cumberland sauce to go with it.
This is his recipe:
½ lemon, zest and juice
½ orange, zest and juice
4 tablespoons, redcurrant jelly
a good splash of port wine
½ teaspoon ground ginger
1 teaspoon cornflour
Note: Traditionally Cumberland sauce is made with mustard. DonQui has a mild allergy to mustard so he leaves it out, using instead the cornflour to bind and thicken the sauce. If you like mustard then leave out the cornflour and use a good teaspoon of mustard instead.
Warm up the orange and lemon zest in the port, letting it reduce slightly
Add the redcurrant jelly and whisk it in over a low heat until the jelly had completely melted and it is blended with the port.
Put the ginger and cornflour (or mustard) in a small glass or bowl. Gradually add the orange and lemon juice. blend it together until well mixed.
Add the juice mixture to the pot and bring it slowly to the boil, whisking it as you do so that it is nicely blended.
Remove from the heat and pour into a serving jug.
There you have it.
Essentially Cumberland sauce is jazzed up redcurrant jelly. The ginger and citrus zest/juice gives it a real Christmassy flavour. DonQui tries it out with venison and it goes perfectly. He is looking forward to trying it again with his Christmas eve ham.