I’ve always had a soft spot for cooking that tells a story. One of those stories is the Cumberland Sauce recipe from Jamie Oliver, which I stumbled upon while browsing for new ways to liven up my roast dinners. If you haven’t tried it yet, trust me-this sauce is a game changer. It has a perfect balance of sweetness, spice, and acidity that complements everything from meats to cheeses.
A few years ago, I made it for the first time while preparing a Sunday roast. The vibrant flavors completely transformed the meal. It wasn’t just the food I loved-it was the tradition. Cumberland Sauce is a historical recipe with deep roots in British cuisine, and it felt like I was connecting with a long line of cooks. It’s simple, yet sophisticated.
Jamie Oliver’s Cumberland Sauce Recipe
When Jamie Oliver shares a recipe, you know it’s going to be approachable, flavorful, and totally delicious. His take on Cumberland Sauce does not disappoint. You won’t find any hard-to-find ingredients or confusing steps. It’s all about bringing those rich, bold flavors to life with minimal effort.
The sauce can be made in under 15 minutes, and it’s perfect for impressing guests or just elevating a weeknight meal. Over the years, I’ve followed Jamie’s version countless times, adjusting the heat and sweetness to my taste, and it always comes out beautifully. Here’s the recipe:
Ingredients
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 1 clove garlic (crushed)
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 200ml port
- 1 teaspoon Worcestershire sauce
- 1 tablespoon red currant jelly (or more, depending on sweetness)
- 1 teaspoon ground ginger
- A pinch of ground mace
- Freshly ground black pepper
Ingredients Needed
You don’t need a whole shopping list for this-most of the ingredients are things you probably already have in your pantry. That’s part of the reason I love this recipe. Here’s a breakdown:
- Butter: This forms the base of the sauce and gives it that rich, velvety texture.
- Onion: The finely chopped onion gives a slight sweetness and savory depth when sautéed.
- Garlic: Just a clove will infuse the sauce with a hint of sharpness and aroma.
- Dijon Mustard: Adds some tang and heat, balancing out the sweetness of the jelly and port.
- Red Wine Vinegar: For acidity that cuts through the richness.
- Port: A luxurious, deep flavor that makes the sauce stand out.
- Worcestershire Sauce: A dash of this adds a savory, umami punch.
- Red Currant Jelly: The star of the show. Sweet, tart, and full of flavor, it balances the rest of the ingredients.
- Ground Ginger: Just a pinch gives a warm, aromatic kick.
- Ground Mace: A subtle, slightly sweet flavor that’s often used in traditional British recipes.
- Black Pepper: For that final touch of heat.
How To Make Jamie Oliver’s Cumberland Sauce
Making this sauce is pretty straightforward. Here’s the process I follow when I want to make this memorable sauce:
- Heat the butter in a pan over medium heat.
- Add the onion and garlic, cooking them until soft and slightly caramelized-this step is crucial for developing that savory base.
- Stir in the Dijon mustard, red wine vinegar, and port. Let this mixture come to a simmer and cook down for a couple of minutes.
- Add the Worcestershire sauce, red currant jelly, ginger, mace, and black pepper. Keep stirring to dissolve the jelly, and cook for another few minutes.
- Taste it. Adjust the sweetness or acidity if needed by adding a little more jelly or vinegar, depending on your preference.
- Let the sauce simmer gently until it thickens to your desired consistency.
That’s it! The sauce will be ready in no time, and the flavors will have married together beautifully.
Ingredient Science Spotlight
I always find it fascinating how a combination of seemingly simple ingredients can come together to create something extraordinary. Here’s a quick dive into some of the key ingredients:
- Red Currant Jelly: The jelly is more than just sweet-it has an acidic tartness from the currants that adds complexity. This helps balance the rich, deep flavors of the port and Worcestershire sauce.
- Port: Not only does port bring sweetness, but it’s also packed with flavor compounds that add depth and a slight fruitiness. It’s almost like adding a spoonful of history to your dish.
- Ground Mace: This is the milder, less pungent cousin of nutmeg, and it adds a subtle warmth to the sauce. It’s perfect for recipes like this, where you don’t want one spice to overpower the others.
The science behind these ingredients is all about balance. Sweetness, acidity, heat, and savory notes all play off each other to create a sauce that’s not just flavorful but complex.
Expert Tips
If you’re aiming to make the sauce even better, here are a few tips I’ve picked up over the years:
- Consistency is Key: If the sauce thickens too much, just add a splash of water to loosen it up. If it’s too thin, simmer it a little longer.
- Make It Ahead: This sauce tastes even better the next day. Make it ahead and let the flavors meld in the fridge overnight.
- Adjust the Heat: If you like more heat, increase the ginger or add a dash of chili flakes. For less heat, dial it back.
- Pairing Options: This sauce is perfect with lamb, roast chicken, and even sausages. It’s also great with cheese platters-try it with a sharp cheddar or blue cheese.
Recipe Variations
Jamie’s recipe is fantastic as it is, but there’s room for a few variations based on what you have in your pantry or your personal tastes:
- Swap the Port: If you don’t have port, red wine or even sherry will work, though the flavor will be slightly different. Port adds a touch of richness that’s hard to replicate.
- Spicy Cumberland: For more of a spicy kick, you can add a touch of chili sauce or a finely chopped red chili. This will elevate the sauce to a whole new level of boldness.
- Smoky Twist: Add a little smoked paprika for a smoky version of Cumberland Sauce. The smokiness pairs wonderfully with meats like pork or venison.
Final Words
After making Jamie’s Cumberland Sauce countless times, I can confidently say it’s a staple in my cooking repertoire. The balance of flavors is spot on, and it’s versatile enough to pair with so many different dishes. The best part? It’s ridiculously easy to make, yet it feels special. It’s like you’ve elevated your meal without spending hours in the kitchen.
FAQs
What’s In Jamie Oliver’s Cumberland Sauce?
Jamie’s Cumberland sauce includes red currant jelly, mustard, orange zest, lemon juice, and a splash of brandy or port. It’s a rich, tangy sauce with a slight kick.
Can I Make Jamie Oliver’s Cumberland Sauce Ahead Of Time?
Yes! You can make it a day or two ahead. Just store it in the fridge and reheat gently before serving.
What Can I Serve With Jamie Oliver’s Cumberland Sauce?
This sauce pairs beautifully with meats like roast lamb, sausages, or even chicken. It also works with cold cuts for a nice twist.