A few years ago, I was experimenting with new flavors for a dinner party and stumbled upon a recipe for Cumberland sauce. I had never heard of it before, but the blend of fruit, spices, and vinegar caught my attention. I made it, and it immediately became a hit. Every guest kept asking for the recipe, and I was surprised by how versatile it was. Since then, Cumberland sauce has become a go-to in my kitchen whenever I want to add a burst of flavor to meats like venison, roast beef, or even turkey.
That’s when I found Jamie Oliver’s take on it. Jamie is known for his ability to simplify complex recipes while still keeping them full of flavor. So, I gave it a try, and honestly, it was just as good, if not better. Let me take you through the recipe, ingredients, and everything else that makes this sauce stand out.
Jamie Oliver’s Cumberland Sauce Recipe
Jamie’s Cumberland sauce is a blend of fruity sweetness with the perfect touch of heat from mustard and horseradish. It’s a sauce that strikes a balance between richness and brightness, making it an ideal accompaniment to roasted meats, especially game meats like venison or duck.
His version is a bit more approachable compared to other recipes that might require specialty ingredients or extra time to prepare. This one is perfect for a mid-week roast or a special Sunday dinner. Here’s how Jamie lays it out:
- Fruitiness: A mix of currant jelly and orange zest.
- Tang: White wine vinegar brings acidity to balance the richness.
- Heat: Mustard powder and horseradish give it a gentle kick.
- Aromatic spices: Fresh ginger and a hint of cinnamon.
The combination of these ingredients creates a deep, nuanced sauce that can elevate even the simplest meals.
Ingredients Needed
- Redcurrant jelly – It’s the base of the sauce, giving it that fruity sweetness.
- Orange zest – Adds a bright citrus flavor.
- White wine vinegar – A tangy, acidic kick to balance out the richness.
- Mustard powder – Gives that signature spice.
- Horseradish – Adds heat and depth.
- Ginger – Fresh ginger adds a slight warmth.
- Ground cinnamon – A little goes a long way, contributing a subtle background spice.
The balance of these ingredients is key. The sweet, the sour, the spicy, and the aromatic come together to create something that tastes much more complex than the sum of its parts.
How To Make Jamie Oliver’s Cumberland Sauce
Making Cumberland sauce is incredibly easy once you have all your ingredients ready. I remember thinking it would be a complex, time-consuming process, but it couldn’t be simpler.
- Prepare the ingredients: Grate the fresh ginger and zest the orange.
- Heat: Place a pan over medium heat and add the redcurrant jelly. Stir until it begins to melt.
- Add the spices: Stir in the grated ginger, mustard powder, horseradish, cinnamon, and orange zest.
- Vinegar: Pour in the white wine vinegar, and continue to stir until everything has dissolved and is well combined.
- Simmer: Let the sauce simmer for a few minutes, allowing the flavors to meld.
- Taste and adjust: Give the sauce a taste, and if you think it needs more zing, add a touch more vinegar. If it’s too spicy, a bit more jelly can tone it down.
That’s it. In less than 15 minutes, you’ve got a flavorful sauce that pairs wonderfully with your meal.
Ingredient Science Spotlight
One of the reasons Cumberland sauce works so well is the science behind the combination of ingredients.
- Redcurrant Jelly: This fruit-based jelly is rich in pectin, which helps the sauce thicken and gives it a smooth texture. The sweetness of the jelly balances the sharp tang of the vinegar and the heat from the mustard and horseradish.
- Mustard Powder and Horseradish: Both of these ingredients contain compounds (like sinigrin in mustard) that give them their sharp, pungent flavors. These compounds interact with the sweetness of the jelly, creating a balanced, multi-layered flavor profile.
- White Wine Vinegar: The acetic acid in vinegar is a natural counterbalance to the fatty richness of meats. It brightens up the sauce and cuts through the heaviness of roasts.
- Ginger: This adds warmth, with compounds like gingerol that give it a mild spice. It works perfectly with the other ingredients to add depth without overpowering them.
- Cinnamon: It’s the subtle note that lingers in the background. The heat from cinnamon is more fragrant than sharp, so it enhances the sauce without making it feel like a dessert.
Expert Tips
- Use Fresh Horseradish: If you can find fresh horseradish root, it’ll give your sauce a more vibrant, kicky flavor than the jarred version. Just make sure to grate it finely.
- Adjust Sweetness: If you prefer a sweeter sauce, you can add a touch more jelly or even a spoonful of honey. This is especially helpful when serving it with gamier meats that need a bit more sweetness to balance the flavor.
- Let it Rest: Like most sauces, Cumberland sauce improves in flavor if allowed to rest for a few hours or even overnight in the fridge. The ingredients have time to meld together and deepen in flavor.
- Perfect Pairing: If you’re serving this with game meats like venison, a splash of red wine or even a bit of port in the sauce can complement the richness of the meat and enhance the fruitiness of the jelly.
Recipe Variations
- Spicy: If you love heat, you can add a chopped chili or some hot sauce to the recipe. This will make it even bolder and perfect for those who enjoy spicy foods.
- Balsamic Vinegar: For a more complex, slightly sweet version of the sauce, swap out the white wine vinegar for balsamic vinegar. It’ll add an extra layer of richness.
- Fruit Swap: If you can’t find redcurrant jelly, you can use any berry jelly like raspberry or even grape jelly. This will still work well, though the flavor profile will shift slightly.
- Herbs: For a fresh twist, try adding some finely chopped herbs like rosemary or thyme. These herbs pair well with meats like beef and lamb.
Final Words
Cumberland sauce might seem like a niche condiment, but once you try it, you’ll wonder why you haven’t been making it all along. It’s one of those recipes that transforms an average meal into something special with minimal effort. Whether you’re cooking up a simple roast chicken or a luxurious rack of venison, this sauce will complement your dish without stealing the show.
FAQs
What Are The Main Ingredients In Jamie Oliver’s Cumberland Sauce?
The sauce uses ingredients like red currant jelly, orange zest, mustard, and brandy to create a tangy and rich flavor.
How Long Does It Take To Make Jamie Oliver’s Cumberland Sauce?
It takes around 10-15 minutes to prepare and cook the sauce, making it a quick addition to any dish.
Can I Make Jamie Oliver’s Cumberland Sauce Ahead Of Time?
Yes, you can prepare it in advance and store it in the fridge for up to a week. Just reheat before serving.