I remember the first time I tasted a dish with Cumberland sauce. I was at a small dinner party, and the host had served roasted meats with this tangy, fruity sauce on the side. One spoonful, and I was hooked. It was sweet, zesty, and just a little sharp. I couldn’t stop asking for more. That evening planted the seed for my love of sauces, especially those that balance flavors perfectly.
Cumberland sauce is a classic British condiment. Traditionally paired with cold meats or game, it has a rich history but still feels modern when you use it with roasted chicken, duck, or even a vegetarian roast. Jamie Oliver, with his knack for making classic recipes approachable, has a version that is both authentic and easy to recreate at home.
Jamie Oliver’s Cumberland Sauce Recipe
The first time I followed Jamie’s Cumberland sauce recipe, I was struck by how simple the process felt. He takes ingredients that might already be in your kitchen and transforms them into something extraordinary. The result is a sauce that is smooth, sweet, and tangy with a gentle kick of mustard and a hint of wine.
This is a sauce that makes you feel like a professional chef even if it’s your first attempt. You don’t need fancy tools or ingredients. Just some basic prep and patience.
Ingredients Needed
I like to line up my ingredients before starting. It makes the cooking process less stressful and more fun. For Jamie Oliver’s Cumberland sauce, you’ll need:
- 150ml of port or red wine
- 4 tablespoons of redcurrant jelly
- 2 tablespoons of tomato ketchup
- 1 teaspoon of Dijon mustard
- 1 small orange (zested and juiced)
- 1 lemon (zested and juiced)
- 1 tablespoon of Worcestershire sauce
- Freshly ground black pepper
- Pinch of salt
I often find myself tasting the sauce while cooking. Every ingredient adds a layer of flavor, and you’ll want to tweak it to your own taste.
How To Make Jamie Oliver’s Cumberland Sauce
I remember my first attempt at making this sauce. I was nervous I’d overcook it or that the flavors wouldn’t come together. But Jamie’s method is forgiving. Here’s how you do it:
- Pour the port into a small pan and gently simmer until slightly reduced.
- Add the redcurrant jelly and stir until melted.
- Mix in the tomato ketchup, Dijon mustard, Worcestershire sauce, and a pinch of salt.
- Zest and juice the orange and lemon. Add both to the pan and stir well.
- Simmer gently for 5-10 minutes until thickened slightly.
- Taste and adjust the seasoning with pepper or a little more jelly for sweetness.
- Allow the sauce to cool slightly before serving with meat.
I always like to stir slowly and taste frequently. It helps you catch the moment when the flavors balance perfectly.
Ingredient Science Spotlight
When I first made this sauce, I was fascinated by how the ingredients interacted. Here’s the science behind it:
- Redcurrant jelly adds natural pectin and sweetness. It also gives the sauce a glossy texture.
- Citrus zest and juice provide acidity which brightens the rich, fruity flavors.
- Port wine adds depth and complexity. Its alcohol evaporates during cooking, leaving behind a concentrated sweetness.
- Dijon mustard introduces a mild heat and helps emulsify the sauce, creating a smooth finish.
Understanding these interactions can help you adjust the sauce for your taste or even create your own variations.
Expert Tips
I learned a few tricks the hard way, so here are some expert tips:
- Always use fresh citrus. Pre-packaged juice lacks the bright zestiness you want.
- Simmer gently. High heat can make the sauce bitter.
- Taste as you go. Small adjustments make a big difference.
- Make ahead. Cumberland sauce tastes even better after a few hours in the fridge.
- Store in a clean jar. This extends the shelf life and keeps flavors fresh.
Recipe Variations
I love experimenting with Jamie Oliver’s base recipe. Here are some variations I’ve tried:
- Spicy kick: Add a pinch of chili flakes for heat.
- Berry twist: Substitute redcurrant jelly with raspberry or blackberry for a fruitier flavor.
- Alcohol-free: Replace port with grape juice or cranberry juice for a non-alcoholic version.
- Herbal note: Add a sprig of rosemary or thyme while simmering for earthy depth.
Each tweak changes the character of the sauce without overpowering the classic balance.
Final Words
The first time I served Cumberland sauce at a family dinner, everyone asked for seconds. There’s something about the combination of sweet, tart, and slightly sharp that makes it addictive. Even simple roasted meats feel elevated when paired with it.
This sauce is versatile, forgiving, and remarkably easy to make. It’s a recipe you’ll want to keep returning to, whether for weeknight dinners or special occasions.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Cumberland Sauce?
You’ll need orange juice, red currant jelly, mustard, red wine, and a few spices like cayenne pepper, black pepper, and ground ginger.
Can I Make Jamie Oliver’s Cumberland Sauce Ahead Of Time?
Yes, you can make it a day or two in advance and store it in the fridge. Just reheat before serving.
What Is Cumberland Sauce Typically Served With?
It’s often served with meats like roast lamb, pork, or turkey, but it’s also great with sausages or pâté.