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 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 similar to Oxford Sauce, the difference, according to the great chef Auguste Escoffier, is that in the Cumberland sauce, the rind of the orange and lemon are cut finely (julienne-fashion), while in the Oxford sauce, the rinds are grated or finely-chopped and less are used of each.
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