Cumberland Sauce is an interesting savory table sauce used in English and French cuisine. Prepare it, as a rule, from red currant and port with addition of spices.
History of invention
Spicy sauce was created in Hannover (Germany)cook, who served at the court. The name of the sauce was confined to the arrival in the city of the Duke of Cumberland. The only unsolved mystery that is still not possible to find out is the lack of information about whether it was the arrival of William Augustus during the Seven Years War, or Ernst Augustus I with my wife. However, if you look at and compare all the facts, it is more logical to associate the appearance of the sauce with the arrival of the sauce.
Duke's wife was a certain FrederickMecklenburg-Strelitz, whose hands Ernst August asked, when she was 35 years old and had 11 children from a previous relationship. In addition, Frederica was married, but after weighing all the pros and cons, she accepted the offer of the king and divorced her previous husband. In 1837, in connection with the Salic law, Ernst Augustus became king, and Frederick - the queen.
Around this time, the above visit took place. The king's wife was beautiful and enjoyed the various innovations, so the chefs tried.
First mentions
For the first time, seasoning was mentioned inFrench cookbook called "English cuisine", which was published at the beginning of XX century. Famous sauce has become with the help of French culinary specialist and restaurateur Auguste Escoffier. The experimenter cook decided that the sauce would be an excellent condiment for poultry, game and beef dishes. You can make sure of this by preparing the sauce yourself.
What is Cumberland sauce served with?
It is usually served cold.Many gourmets believe that the Cumberland sauce is best combined with lamb, beef, ham, game, various smoked meats and meat products. Used in the preparation of roast beef, pâté of poultry and veal, and also served to dishes from the liver and tongue.
Prepare it from currant jelly with the addition ofonions, port and other spices, in each version of the sauce they are different. Usually, red currant jelly is used for cooking, however, there are cases when black currant is added to the spicy sauce while mixing the ingredients. This version has the name - "Black Cumberland Sauce".
An abundance of options on the shop windowsallows you to choose the necessary taste for the dish, but many housewives prefer the cooked sauce at home, as it is much tastier, fresher and safer than the commercially available product.
Cumberland Sauce: Recipe
Currently, he began to enjoy such popularity that the range of dishes to which is served, is increasing every day.
To make the Cumberland sauce at home, you will need the following products:
- one lemon;
- one orange;
- red currant jelly - 150 g;
- port - 2 tbsp. l .;
- mustard - 1 tbsp. l .;
- red wine vinegar - 1 tbsp. l .;
- powdered sugar - 1 tbsp. l .;
- seasoning to taste.
Practical part
Чтобы получить соус, для начала необходимо do fruit With lemon and orange you need to remove the zest and cut it into thin strips. After that, pour boiling water over it and boil over low heat for a couple of minutes. Water is poured to the zest of fruit, added: red currant jelly, port wine, lemon juice, mustard, powdered sugar and ground ginger.
The sauce should be cooked over low heat, until then.until the jelly melts completely. After that, it must be removed from the heat and stirred until a homogeneous mass. As the resulting sauce cools, it must change its consistency.
As a rule, cooked seasoning is prepared in the right amount and served chilled, decorating with leaves of greens, currants or lemon balm. In the refrigerator, the sauce can be stored for a week.
Refined lingonberry sauce
Cumberland sauce can also be prepared by takingjam or cranberry gum. Seasoning is good because it combines ingredients that are elegantly in tune with the fragrant taste of red wine dishes.
Products you need when cooking:
- jam or cranberry jelly - 0.5 kg;
- port wine or red wine - 250 ml;
- Cognac - 250 ml;
- one orange;
- one lemon;
- seasoning to taste.
To make the sauce tasty and rich, you canuse both cranberry jam and fresh berries of this shrub. Fresh cowberries are mashed with a few tablespoons of sugar.
About the wine: it is worthwhile to stop your choice better on the alcoholic drink from England. Seasonings (to taste) - dry English mustard, cayenne pepper, ginger, also add cinnamon and a little salt.
As in the previous recipe, with orange and lemonit is necessary to remove the zest, but it is recommended to boil it over low heat for a quarter of an hour rather than for several minutes. Then add orange and lemon juice, wine, brandy, jam or cranberries and seasoning jelly. Boil the contents for about 5 minutes.
Lingonberry “Cumberland” sauce contains a delicate aroma and exquisite taste that will make you feel as a food as a queen or duke.
