Mary Berry’s Cumberland Sauce is made with butter, shallots, fresh ginger, port, chicken stock, redcurrant jelly, and green peppercorns. This delicious Cumberland Sauce recipe creates a tasty accompaniment that takes about 15 minutes to prepare and can serve up to 4 people.
Mary Berry Cumberland Sauce Ingredients
- Knob of butter
- 2 shallots, finely sliced
- A thumb-sized piece of fresh ginger, grated
- 75ml/3fl oz port
- 150ml/5fl oz chicken stock
- 250g/9oz redcurrant jelly
- 1 tsp green peppercorns in brine, rinsed and drained
How To Make Mary Berry Cumberland Sauce
- Melt the butter: In a frying pan over medium heat.
- Cook the shallots and ginger: Add to the pan and fry for 2-3 minutes until soft.
- Add the port: Boil until the liquid reduces to a very thick syrup.
- Add the chicken stock: Bring to a boil.
- Stir in the redcurrant jelly and green peppercorns: Simmer for 2-3 minutes until the jelly is completely dissolved.
- Remove from heat and serve.
Recipe Tips
- Use a heavy-bottomed pan for even heat distribution, which helps prevent burning the sauce.
- Keep an eye on the port as it reduces; it can quickly turn from syrupy to burnt.
- Stir frequently while reducing the port to ensure it thickens evenly.
- Rinse and drain the peppercorns well to avoid excess brine affecting the sauce’s flavor.
- Serve the sauce warm for the best flavor; it can be gently reheated if needed.
What To Serve With Cumberland Sauce?
This rich Cumberland Sauce pairs well with roast meats, such as beef, pork, or lamb. It also can be served alongside grilled sausages, roasted game, or even a hearty steak for a delicious dinner.
How To Store Leftovers Cumberland Sauce?
- Refrigerate: Let the leftover Cumberland Sauce cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the sauce to room temperature before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How To Reheat Leftovers Cumberland Sauce?
- In The Microwave: Heat the sauce in a microwave-safe bowl on medium power, stirring every 30 seconds until hot.
- On the Stove: Reheat the sauce in a saucepan over low heat, stirring frequently, for about 5-7 minutes or until heated through.
Mary Berry Cumberland Sauce Nutrition Facts
Serving Size: 1/4 of the recipe (about 60 ml)
- Calories: 90
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 300mg
- Potassium: 90mg
- Total Carbohydrate: 13g
- Dietary Fiber: 0g
- Sugars: 13g
- Protein: 0g
Try More Mary Berry Recipes
- Mary Berry Chicken Liver Pate
- Mary Berry Farmhouse Loaf Recipe
- Mary Berry Yoghurt Cake Recipe
- Mary Berry Homity Pie Recipe
Mary Berry Cumberland Sauce
Description
Mary Berry’s Cumberland Sauce is made with butter, shallots, fresh ginger, port, chicken stock, redcurrant jelly, and green peppercorns. This delicious Cumberland Sauce recipe creates a tasty accompaniment that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Melt the butter: In a frying pan over medium heat.
- Cook the shallots and ginger: Add to the pan and fry for 2-3 minutes until soft.
- Add the port: Boil until the liquid reduces to a very thick syrup.
- Add the chicken stock: Bring to a boil.
- Stir in the redcurrant jelly and green peppercorns: Simmer for 2-3 minutes until the jelly is completely dissolved.
- Remove from heat and serve.
Notes
- Use a heavy-bottomed pan for even heat distribution, which helps prevent burning the sauce.
- Keep an eye on the port as it reduces; it can quickly turn from syrupy to burnt.
- Stir frequently while reducing the port to ensure it thickens evenly.
- Rinse and drain the peppercorns well to avoid excess brine affecting the sauce’s flavor.
- Serve the sauce warm for the best flavor; it can be gently reheated if needed.