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A fruit based sauce, usually used on non-white meats such as [[venison]], [[ham]], and [[lamb]]. Created sometime in the late 19th Century, the sauce was named after the [[Ernst August of Hanover, 3rd Duke of Cumberland|Duke of Cumberland]] and [[George IV of the United Kingdom|George IV]], who both had ties in [[Hanover, Germany]], where the sauce was invented. |
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, the sauce was named after the [[Ernst August of Hanover, 3rd Duke of Cumberland|Duke of Cumberland]] and [[George IV of the United Kingdom|George IV]], who both had ties in [[Hanover, Germany]], where the sauce was invented. |
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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. |
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. |
This article is an orphan, as no other articles link to it. Please introduce links to this page from related articles; try the Find link tool for suggestions. (July 2006)
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A fruit based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th Century, the sauce was named after the Duke of Cumberland and George IV, who both 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 British condiment.
Although variations exist, common ingredients include red currantsorcowberries, portorwine, mustard, pepper, orange, ginger and vinegar.
It is also sometimes called Oxford Sauce.
This condiment-related article is a stub. You can help Wikipedia by expanding it. |