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Line 1: A'''Cumberland ~~fruit~~sauce''' is a fruit-based sauce, usually used on non-white meats such as [[venison]], [[ham]], and [[Lamb and mutton\|lamb]]. Created sometime in the late 19th ~~Century~~century, the sauce was named after the [[Ernst August of Hanover, 3rd Duke of Cumberland\|Duke of Cumberland]] who had ties in [[Hanover, Germany]], where the sauce was invented. Despite its location of origin, today the sauce is ubiquitous in the [[Cumbria]] region of [[England]], and is known as a quintessential [[Great Britain\|British]] condiment. Line 5: Although variations exist, common ingredients include [[Ribes\|red currants]] or [[Vaccinium vitis-idaea\|cowberries]], [[port wine\|port]] or [[wine]], [[Mustard (condiment)\|mustard]], [[black pepper\|pepper]], [[orange (fruit)\|orange]], [[ginger]] and [[vinegar]]. It is also sometimes called [[Oxford Sauce]]. ~~==Ingredients==~~ ~~1 medium lemon<br />~~ ~~1 medium orange<br />~~ ~~4 heaped tablespoons good-quality redcurrant jelly<br />~~ ~~4 tablespoons port<br />~~ ~~1 heaped teaspoon mustard powder<br />~~ ~~1 heaped teaspoon ground ginger<br />~~ ==External links== [http://www.golakes.co.uk/taste/recipe_cumb_sauce.htm Recipe for Cumberland Sauce] [http://www.cooksrecipes.com/sauce/cumberland-sauce-recipe.html Recipe at Cooksrecipes.com] *[http://thefoody.com/soups/cumberlandsauce.html Recipe from TheFoody.com] [[Category:British condiments]]

Cumberland sauce: Difference between revisions

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