Cranberry Cumberland Sauce
November 21, 2023 by Kimberly
Tangy, fruity, and a little zesty – this sauce brings festive vibes to your table. Perfect for cozy dinners or holiday feasts, it’s like a warm hug for your taste buds.
30 MINUTES
EASY
VEGAN
ENGLISH
149 PER PORTION
ZESTY
TANGY
CHRISTMAS
SAUCE
WINTER
INTRODUCTION
ABOUT THE RECIPE
You know that feeling when a dish just makes the meal? This fruity, tangy, and slightly spiced sauce does exactly that. Whether you’re hosting a big holiday gathering, elevating a simple roast dinner, or looking for the perfect pairing for your appetizers, this recipe is your go-to for adding a pop of flavor and elegance to any plate. It’s absolutely divine with my Fingerfood Beef Wellington, bringing out those rich, savory notes, and pairs beautifully with my Cranberry Orange Glazed Pork Roast for a show-stopping main course. It’s classic, cozy, and totally irresistible, making every bite feel festive and full of love. Bonus? It’s ridiculously easy to whip up.
How to serve
Pair this zesty goodness with roasted meats like turkey, pork, or ham for a perfect balance of sweet and savory. It’s also a surprising win drizzled over creamy brie or slathered on a crusty sandwich. Looking for a quick appetizer? Serve it with crackers, a wedge of sharp cheese, and nuts for a crowd-pleasing snack board. It’s versatile enough to go beyond holiday feasts – any time you want a hit of bold, fruity flavor, this sauce has you covered.
How to store
Keep it fresh by storing it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to three months – just thaw in the fridge overnight when needed.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
Cranberry Cumberland Sauce
- Total Time: 30 min
- Yield: 6 1x
Description
RECOMMENDED EQUIPMENT
- sharp knife
- chopping board
- peeler
- grater
- small pot
- measuring cup
- juicer (or by hand)
Ingredients
- 1 lemon
- 1 orange
- 200 milliliter port wine
- 1 shallot
- 3/4 tsp fresh ginger, grated
- 1 tsp dijon mustard
- 100 grams fresh cranberries
- 200 grams redcurrant jelly
- salt & finely grated black pepper
Instructions
- Thoroughly wash and dry the lemon and orange. Peel 3–4 strips from each using a peeler, then slice the peels into fine julienne strips. Juice the orange, aiming for about 100 ml (3 fl. oz.) of juice.
- In a small saucepan, bring water to a boil and simmer the julienne strips for 5 minutes to soften and reduce their bitterness. Drain and set aside.
- Finely dice the shallot and grate the ginger directly into the saucepan. Add the port wine, orange juice, mustard, and cranberries. Bring everything to a boil over medium heat. Once boiling, lower the heat and simmer for about 15 minutes, until the cranberries soften and the liquid reduces.
- Next, stir in the redcurrant jelly and continue simmering for another 6–7 minutes, or until the sauce thickens. Season with salt and finely ground pepper to taste.
- Finally, fold the julienne strips into the sauce and let it cool. The sauce will thicken further as it cools and can be reheated anytime for serving.
- Passive Time: 20 min
- Cook Time: 10 min
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