Mary Berry Cumberland Sauce

When I was little, my dad used to bring home game meats from a family friend who fancied himself a hunter. Half the time it was pheasant so tough it could knock your tooth out, but every now and then—there was venison. And when Mum made venison, she always made Cumberland sauce.

Not from scratch, mind you. She used a jar. But it was that distinct tang—sweet, sharp, warming—that stuck with me. It turned a plain roast into something worth sitting down for.

Now, Mary Berry’s version? It’s proper. No shortcuts. No jars. This Cumberland sauce recipe is sticky, jewel-bright, and gently spiced—the kind of condiment that deserves pride of place at Sunday lunch.

Ingredients List

• 2 tbsp unsalted butter
  Sets the base. Never skip butter.
• 2 large shallots, finely chopped (about ½ cup)
  Adds delicate sweetness. Milder than onions, more depth than garlic.
• 2 cups dry sherry
  Yes, it’s a lot—but that’s where the depth comes from. You can sub in white wine, but it’s just not as lovely.
• 2 tsp dry mustard
  Adds warmth and that classic British bite.
• ¼ tsp cayenne pepper
  Optional, but I like a little fire at the back of the throat.
• 2 cups low-sodium beef stock
  Makes the sauce hearty and rich, not just sweet.
• 1 cup red currant jelly
  The star. Use a good one—cheap jelly tastes flat.
• 2 tsp grated lemon zest
  Brightens everything. Don’t overdo it though—zest, not pith.
• ½ tsp kosher salt
  Don’t forget to taste and adjust at the end.
• ¼ tsp black pepper
  Just enough to ground the sweetness.

How to Make It

1. Melt your butter in a large skillet over medium heat. Don’t let it brown.
2. Add the shallots and stir until soft and translucent—about 2 minutes. This is your flavour base. Treat it kindly.
3. Pour in the sherry, mustard, and cayenne. Give it a good whisk.
4. Crank up the heat and bring it to a boil. Let it reduce without stirring for about 11 minutes. It should smell incredible by now.
5. Pour in the beef stock and boil again. This time reduce it for 20–25 minutes, until it’s thickened and almost syrupy. You’re aiming for about ¾ cup of liquid. Side note: This is when I usually forget I’ve left laundry in the machine. Set a timer if you’re like me.
6. Add the red currant jelly and lemon zest. Stir until it’s completely dissolved. Simmer another 5–7 minutes, until glossy and glaze-like.
7. Strain the sauce through a fine sieve into a bowl. Press with a spatula to get every last bit of flavour. Discard the solids.
8. Season with salt and pepper, stir, and let it cool for a few minutes before serving. It thickens a bit as it sits.

Common Mistakes

Why is my sauce too thin?
You didn’t reduce it enough. Be patient—the flavour deepens as it thickens.

Why does it taste too sweet?
Your red currant jelly might be on the sugary side. Add more lemon zest or a splash of vinegar to balance it.

Can I skip the straining step?
Technically yes—but it won’t be smooth. Straining makes it elegant.

Why does mine taste bitter?
You might’ve included the white part of the lemon zest. Only grate the yellow top layer.

Did you ever mess it up?
Yes. I once added double the mustard by mistake. It was like spreading Colman’s on your roast. Don’t do that.

Storage and Reheating

• Fridge: Keeps up to 2 weeks in a jar or sealed container.
• Freezer: Freeze in portions (I use ice cube trays) for up to 3 months. Defrost overnight in the fridge.
• Reheat gently on the stove or in 30-second microwave bursts, stirring in between. Don’t boil it again or you’ll lose the balance.

What to Serve It With

• Roast duck or venison — traditional, and perfect.
• Baked ham — the sweet-salty combo is pure comfort.
• Cold meats — leftover pork or beef sandwiches, just a dab lifts everything.

And yes, I have stirred it into gravy. No regrets.

FAQ

Can I use cranberry jelly instead?
You can, but it won’t have that same British tang. Still tasty, just not Cumberland.

Is it meant to be served warm or cold?
Traditionally it’s served room temp or slightly warm. Let the flavours mellow.

Can I make it without alcohol?
You can swap sherry for non-alcoholic wine or apple juice with a splash of vinegar—but it’s not quite the same depth.

Is this sauce spicy?
Not really. The cayenne adds warmth, but it’s subtle. You can leave it out if you prefer.

Try More Recipes

• Mary Berry Cocktail Sausages Mango Chutney
• Mary Berry Plum Chutney
• Mary Berry Raspberry Jam Recipe