Total Time
15mins
Prep 5 mins
Cook 10 mins

This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.

Ingredients Nutrition

Directions

  1. Cook shallots in a little water for 1 or 2 minutes.
  2. Drain.
  3. Cut off thinnest possible peeling from the orange and lemon.
  4. Cut peeling into fine julienne strips, and simmer in water to cover for 10 minutes.
  5. Drain.
  6. Put shallots,orange and lemon peelings, juice from the orange and from half the lemon, and remaining ingredients in bowl.
  7. Mix well.
  8. Makes about 1 cup.

Reviews

(1)
Most Helpful

Thank you for posting this wonderful recipe Sharon. It was so easy to make. Cumberland sauce is one of my favourites...this tasted amazing overtop of goose liver pate with fresh baguette...yummm its a keeper.

Baby Kato May 13, 2004

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