Cumberland Sauce is a great condiment to use in the Fall. It goes well with almost any cold meat from turkey to pork loin. It’s a great way to jazz up your holiday party left overs or even to add some interest to your holiday party meat and cheese platter (warning: it does not pair well with parmesan style cheeses, it does, however, go well with a bleu such as Maytag).
1 medium Shallot
1 tablespoon Vegetable Oil
6 1/4 teaspoon of finely minced Ginger
1/2 cup of Ruby Port
6 oz Red Current Jelly
2 teaspoons Coleman’s English Mustard
1 teaspoon Salt
1/8 teaspoon Cayenne Pepper
Using either a vegetable peeler or a zester, remove only the colored part of the peel from half of one of the oranges and a quarter of the lemon. If any of the pith (the bitter white part underneath) has managed to cling to the skin, carefully remove it with a paring knife. Cut the zest into ribbons, as thin as you can. You don’t want the ribbons to be longer than about an inch and a half so if you need to cut your pieces in half to reduce the length. Place the ribbons of zest in a bowl and add the juice of both oranges and the lemon (make sure you don’t get any seeds in there). Add the minced ginger and set aside.
Remove the outer skin from your shallot. Cut the shallot in half lengthwise and then julienne (cut thin slices) each half. Heat the vegetable oil over medium heat in a small sauce pan. Add your shallots and cook until translucent (about 3 minutes). Add your port (be careful if you have a gas stove, the port can flambe – have a lid standing by just in case). Reduce the port by half (this should take about 5 minutes or so). Add the reserved bowl of juice, zest, and ginger. Add the red current jelly and the mustard. Stir the mixture until all the jelly had dissolved and the mustard is incorporated. Keep the heat on medium and reduce the sauce by about half. Keep a close eye on it because sugary sauces have a tendency to boil over very quickly and they are a huge mess to clean up. When it is getting close to being reduced enough it will bubble more violently. Finish the sauce by adding the cayenne pepper and the salt. If you like the look of a sauce with texture leave it as is, otherwise you can use a stick blender or a conventional blender to make it a smoother sauce. Chill in the refrigerator at least 2 hours and over night if possible. It should be about the consistency of a preserve when set.