Mary Berry Cumberland Sauce Recipe

This classic Cumberland sauce is a glossy, jewel-red condiment made with redcurrant jelly, citrus, and a gentle kick of mustard and ginger. It is sweet, sharp, and lightly spiced with a silky texture and little ribbons of orange and lemon peel running through it. Difficulty-wise, it is wonderfully easy, you just need a light hand on the heat so the jelly melts smoothly. Total time is about 20 minutes, plus at least 1 hour chilling for the flavour to mellow and the sauce to thicken.

Ingredients

For the citrus peel

• 1 orange
• 1 lemon

For the sauce

• 225g redcurrant jelly
• 3 tbsp port (ruby port is perfect)
• 1 tbsp fresh orange juice (from the orange above)
• 1 tbsp fresh lemon juice (from the lemon above)
• 1 tsp Dijon mustard
• 1/4 tsp ground ginger
• Pinch of cayenne pepper (optional, for gentle warmth)

How to Make Mary Berry Cumberland Sauce

• Prepare the “oven”: You will not need an oven for this recipe, but do take a moment to set up your hob. Put a small saucepan on the stove and keep the heat low to medium-low, so the jelly melts gently without catching.
• Mixing (prep the citrus): Using a vegetable peeler, remove thin strips of zest from the orange and lemon (avoid the white pith). Stack the strips and slice into very fine matchsticks.
• Baking (blanch the peel): Bring a small pan of water to the boil. Add the citrus matchsticks and simmer for 3 minutes. Drain, rinse under cold water, then drain well again. This step softens the peel and takes away harsh bitterness.
• Baking (melt the sauce base): Add the redcurrant jelly, port, orange juice, lemon juice, Dijon mustard, ground ginger, and cayenne (if using) to your saucepan. Warm over low heat, stirring often, until the jelly has completely melted and the sauce looks smooth and glassy.
• Baking (finish with peel): Stir in the blanched citrus peel and simmer very gently for 2 to 3 minutes, just to bring everything together. The sauce should look glossy and lightly syrupy.
• Cooling: Pour into a small bowl or clean jar and leave to cool to room temperature. It will thicken as it cools. Chill for at least 1 hour for the best texture and flavour.
• Assembling (to serve): Spoon into a serving dish and serve alongside ham, cold roast meats, pâté, or roast game. A little goes a long way.

Tips

Why does my Cumberland sauce taste bitter?

Bitterness almost always comes from citrus pith or unblanched peel. Peel the fruit thinly (just the coloured zest) and do not skip the blanching step, it makes the flavour cleaner and more rounded.

How do I stop the jelly from scorching in the pan?

Use low heat and stir frequently, especially at the start. Redcurrant jelly is mostly sugar, so it can catch quickly if the heat is too high or the pan is thin.

My sauce is too thick. How can I fix it?

Warm it gently and stir in a teaspoon or two of water, orange juice, or port until it loosens to a spoonable consistency. Add small amounts so you do not dilute the flavour too much.

My sauce is too runny. What went wrong?

It usually just needs time to cool and chill, as it thickens quite a bit as it stands. If it is still thin after chilling, simmer it for another 1 to 2 minutes, then cool again.

Serving Suggestions

• With thick slices of cold ham or a glazed gammon joint
• Alongside pâté, terrine, or a cheeseboard (especially cheddar)
• Spooned over roast venison, duck, or other game
• On a boxed lunch platter with cold meats and crusty bread

Storage

Room temperature

Let the sauce cool, then keep it in a cool room for up to 6 hours if serving the same day. For longer storage, refrigerate.

Refrigerator

Store in a clean, airtight jar or container for up to 2 weeks. The flavour actually improves after a day or two.

Freezing

Freeze in a small freezer-safe container for up to 3 months. Defrost overnight in the fridge and stir well before serving. If it looks a little loose after thawing, a quick 1-minute simmer will bring it back.

Nutrition

• Calories: 75 kcal
• Carbohydrates: 18 g
• Protein: 0 g
• Fat: 0 g
• Saturated Fat: 0 g
• Sodium: 20 mg

Nutrition values are estimates and will vary depending on the exact ingredients you use and your portion size.

FAQs

Cumberland Sauce

Recipe by Milli RoseCourse: SauceCuisine: BritishDifficulty: Easy

Servings

10

(about 2 tbsp each)

Prep time

10

minutes

Cooking time

10

minutes

Total time

80

minutes

Calories

75

kcal

20

minutes

A Mary Berry-style Cumberland sauce made with redcurrant jelly, citrus peel, port, mustard and warming spice. Perfect with ham, pâté, cold meats, and roast game.

Ingredients

• 1 orange

• 1 lemon

• 225g redcurrant jelly

• 3 tbsp port (or ruby port)

• 1 tbsp fresh orange juice (from the orange above)

• 1 tbsp fresh lemon juice (from the lemon above)

• 1 tsp Dijon mustard

• 1/4 tsp ground ginger

• Pinch of cayenne pepper (optional)

Directions

• Using a peeler, remove thin strips of zest from the orange and lemon. Cut into fine matchsticks.
• Blanch the peel in boiling water for 3 minutes, drain, then refresh in cold water and drain again.
• Gently heat the redcurrant jelly with port, orange juice, lemon juice, mustard, ginger and cayenne until melted and smooth.
• Stir in the blanched peel and simmer for 2–3 minutes until glossy.
• Cool, then chill until thickened. Serve with ham, pâté, cold meats or roast game.

Notes

• Keep the heat low so the jelly melts without scorching.
• Blanching the peel removes bitterness and gives a cleaner citrus flavour.
• Chilling improves both texture and flavour. Make it a day ahead if you can.