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Adding local short description: "Fruit sauce", overriding Wikidata description "sauce" (Shortdesc helper)
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{{short description|Fruit sauce}}
[[File:Duck confit crepes with Cumberland sauce.jpg|thumb|Duck confit crepes with Cumberland sauce]]
'''Cumberland sauce''' is a fruit [[sauce]], usually used on non-white meats, such as [[venison]], [[ham]], and [[Lamb and mutton|lamb]]. Coming out of the long-standing [[Medieval cuisine|medieval tradition]] of piquant spicy fruit sauces rendered sharply sour with [[verjuice]] or vinegar and served with meat, but created sometime in the 19th century,<ref>''[[OED]]'' found no reference under this name before 1878; food historian Janet Clarkson, online as [http://www.theoldfoodie.com/2009/09/cumberland-sauce.html "Old Foodie", found an American reference of 1858], and quotes a port or claret and mutton gravy flavoured and coloured with a teaspoon of red current jelly in Kitchiner, ''Cook’s Oracle'', 1817.</ref> the sauce appears in various editions of ''[[Mrs Beeton's Book of Household Management]]''. The sauce was invented in Germany, according to [[Alexis Soyer]]'s recipe in ''The Gastronomic Regenerator '' (1846) for a port-wine based sauce accompanying boar’s head, which Janet Clarkson notes "contains what we think of as the required citrus note in the form of [[Seville orange]] rind (along with mustard)."<ref>[http://www.theoldfoodie.com/2009/09/cumberland-sauce.html Clarkson 2009]</ref>
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