My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.

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  • Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.

  • Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.

  • Bring sauce to a boil; remove from heat.

Nutrition Facts

178.6 calories; protein 0.3g 1% DV; carbohydrates 41.8g 14% DV; fat 0.9g 1% DV; cholesterolmg; sodium 2.2mg. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
12/25/2018
I have made this three Christmases in a row using whole cranberry sauce instead ( because black currant sauce isn't available to me ). I love it with cold turkey and ham! Read More
(1)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/03/2016
I used this sauce successfully beside sauteed medallions of venison loin. Read More
(1)
Rating: 5 stars
12/30/2017
A journey of flavour! My family and I loved it. Read More
(1)
Rating: 4 stars
12/25/2018
I have made this three Christmases in a row using whole cranberry sauce instead ( because black currant sauce isn't available to me ). I love it with cold turkey and ham! Read More
(1)
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Rating: 5 stars
11/25/2018
Tastes exactly how I remember from my childhood. Great flavor and a nice accompaniment to poultry dish. Yum. Read More