- lemon - 1 piece
- orange - 1 piece
- jelly from red currant - 140 Grams
- port wine - 2 Art. spoons
- mustard - 1 Art. a spoon
- red wine vinegar - 1 Art. a spoon
- powdered sugar - 1 Art. a spoon
- Ground ginger - - To taste
- cayenne pepper - - To taste
- salt - - To taste
Properties and Origin: The recipe for cooking Cumberland sauce was opened in Hanover by the court chef. The sauce was named after the Duke of Cumberland, who was at that time in Hanover. The first mention of this sauce is dated 1904, they are contained in the book "English cuisine". Cumberland sauce gained popularity thanks to the famous French chef Auguste Escoffier. Application: Cumberland sauce is often mentioned in recipes for meat dishes of French and English cuisine. It is served with lamb, beef, game, as well as ham and fried meat. Cumberland is used in the preparation of roast beef, poultry and veal pies, as well as to galantines (dishes from the liver or tongue). The recipe for cooking: 1. Remove the zest of lemon and orange, cut into thin strips. Pour hot water, cook over low heat for several minutes. 2. Drain the water, add the jelly from the red currant, port, lemon juice, mustard, sugar powder, a pinch of ground ginger. 3. Cook until the jelly melts, stirring, over low heat. Remove from heat, beat until smooth. The sauce should thicken as it cools. Serve immediately. Sauce can be stored in the refrigerator (with the lid closed) for no longer than 1 week. Tips of the chef: Spicy sauce of Cumberland is served to the table cold. Decorate the sauce with green leaves of currant or lemon balm.
Servings: 4