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 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 British condiment.
Although variations exist, common ingredients include red currantsorcowberries, portorwine, mustard, pepper, orange, ginger and vinegar.
It is also sometimes called Oxford Sauce.
1 medium lemon
1 medium orange
4 heaped tablespoons good-quality redcurrant jelly
4 tablespoons port
1 heaped teaspoon mustard powder
1 heaped teaspoon ground ginger
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