remove unsourced sentence re. oxford sauce. Inaccurate. For a start, Oxford sauce has anchovy in.
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{{unsourced|date=November 2013}}[[File:Duck confit crepes with Cumberland sauce.jpg|thumb|Duck confit crepes with Cumberland sauce]] |
{{unsourced|date=November 2013}}[[File:Duck confit crepes with Cumberland sauce.jpg|thumb|Duck confit crepes with Cumberland sauce]] |
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'''Cumberland 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, the sauce was named for the [[Ernst August of Hanover, 3rd Duke of Cumberland|Duke of Cumberland]], who had ties to [[Hanover, Germany]], where the sauce was invented. It is a more complex version of a simple [[redcurrant sauce]] |
'''Cumberland 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, the sauce was named for the [[Ernst August of Hanover, 3rd Duke of Cumberland|Duke of Cumberland]], who had ties to [[Hanover, Germany]], where the sauce was invented. It is a more complex version of a simple [[redcurrant sauce]] |
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Despite its German origin, today the sauce is ubiquitous in the [[Cumbria]] region of [[England]] and is thought of as a thoroughly [[Great Britain|British]] condiment. |
Despite its German origin, today the sauce is ubiquitous in the [[Cumbria]] region of [[England]] and is thought of as a thoroughly [[Great Britain|British]] condiment. |
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Cumberland sauce is 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 for the Duke of Cumberland, who had ties to Hanover, Germany, where the sauce was invented. It is a more complex version of a simple redcurrant sauce
Despite its German origin, today the sauce is ubiquitous in the Cumbria region of England and is thought of as a thoroughly British condiment.
Although variations exist, common ingredients include red currantsorcowberries, portorwine, mustard, pepper, orange, ginger, and vinegar.
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