Cumberland Sauce

READY IN: 20mins
Recipe by Bec6206

Serve with ham or other meat and game. Makes about 1 1/2 cups.

Top Review by Tricia Mendes

Oh yummy, very yummy! I prepared this recipe as listed with the exception of the red wine vinegar - didn't have any, so substituted balsamic. I made this sauce to go with Liver & Onion Tart (237782), where a Cumberland Sauce was recommended as an accompaniment, and it worked really well. I now have a jar of this sauce in the fridge all the time, and am experimenting with other uses. It is a lovely marinade for meat before putting on the barbeque. Thank you, Bec, for sharing this lovely recipe!!

Ingredients Nutrition


  1. Peel orange and lemon carefully so that no white pith is removed. Cut the peel into julienne strips. Place strips in a medium saucepan; cover with water. Cook for about 5 minutes. Strain strips; set aside.
  2. In a medium saucepan add juice from the lemon and orange and all remaining ingredients, except the cherries. Add the drained strips. The mustard, if desired, will add an extra sharpness.
  3. Boil mixture gently for about 5 minutes over high heat. Remove from heat and cool. Add the cherries.
  4. Serve.

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