Cumberland sauce Recipe

Cumberland sauce Recipe

  • knob of butter
  • 2 shallots, finely sliced
  • thumb-sized piece fresh ginger, grated
  • 75ml/3fl oz port
  • 150ml/5fl oz chicken stock
  • 250g/9oz redcurrant jelly
  • 1 tsp green peppercorns in brine, rinsed and drained
  1. Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.
  2. Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.
  3. Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.
  4. Remove from the heat and serve.
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