Best Black Cumberland Sauce Recipes

BLACK CUMBERLAND SAUCE

Black Cumberland Sauce image

My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
½ cup minced onion
⅓ cup red wine
1 cup black currant jelly
2 oranges, zested and juiced
1 lemon, zested and juiced
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper, or to taste
¼ teaspoon mustard powder
¼ teaspoon ground ginger
1 pinch cayenne pepper
salt to taste

Steps:

Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
Bring sauce to a boil; remove from heat.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g

BLACK CURRANT CUMBERLAND SAUCE

Black Currant Cumberland Sauce image

Provided by Indrani Sen

Categories easy, condiments, dips and spreads

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

Ingredients

12 ounces (about 2 cups) fresh or frozen black currants, stems removed
3/4 cup packed dark brown sugar
Juice and finely grated zest of 1 large blood orange or other orange
1/2 cup plus 1 tablespoon ruby port wine

Steps:

In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 59 grams

BLACK CURRANT CUMBERLAND SAUCE

Black Currant Cumberland Sauce image

This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.

Provided by threeovens

Categories Sauces

Time 25m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces black currants, about 2 cups
3/4 cup dark brown sugar, packed
1 large blood orange, juiced and zested (or other orange)
1/2 cup ruby port
1 tablespoon ruby port

Steps:

Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
Stir until sugar dissolves.
Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
Cool, cover, and refrigerate overnight.

Nutrition Facts : Calories 189.5, Fat 0.3, Sodium 13.9, Carbohydrate 42.2, Fiber 0.7, Sugar 31.1, Protein 1.1