Adding local short description: "Fruit sauce", overriding Wikidata description "sauce" (Shortdesc helper)
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It is a more complex version of a simple [[redcurrant sauce]]. |
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.{{cn}} |
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Although variations exist, common ingredients include [[Ribes|red currants]] or [[Vaccinium vitis-idaea|cowberries]], [[port wine|port]] or [[claret]], dry [[Mustard (condiment)|mustard]], [[black pepper|pepper]], [[orange (fruit)|orange]], [[ginger]], red currant jelly and [[vinegar]]. |
Although variations exist, common ingredients include [[Ribes|red currants]] or [[Vaccinium vitis-idaea|cowberries]], [[port wine|port]] or [[claret]], dry [[Mustard (condiment)|mustard]], [[black pepper|pepper]], [[orange (fruit)|orange]], [[ginger]], red currant jelly and [[vinegar]]. |
Cumberland sauce is a fruit sauce, usually used on non-white meats, such as venison, ham, and lamb. Coming out of the long-standing 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,[1] 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)."[2] 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.[citation needed]
Although variations exist, common ingredients include red currantsorcowberries, portorclaret, dry mustard, pepper, orange, ginger, red currant jelly and vinegar.