Cumberland sauce

  • 35 mins cooking
  • Makes 1 Cup
  • Print


Cumberland sauce
  • 1 (25g) shallot, sliced thinly
  • 1/2 cup (125ml) red wine vinegar
  • 1/2 cup (125ml) port
  • 1/2 teaspoon lemon rind, finely grated
  • 1/2 teaspoon orange rind, finely grated
  • 1/4 cup (60g) red currant jelly
  • 1 cup (250ml) beef stock


Cumberland sauce
  • 1
    Bring shallot and vinegar to the boil in small saucepan. Reduce heat, simmer, uncovered, until mixture reduces by half.
  • 2
    Add remaining ingredients to pan, bring to the boil. Reduce heat, simmer, uncovered, about 20 minutes or until mixture is reduced by half. Strain into small jug. Cool sauce to room temperature.

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