in Recipes

Cumberland sauce, also called devil's sauce

updated

Spread the love

Ingredients for 1 servings:

  • 4 tbsp blackcurrant jelly
  • 2 tbsp port wine
  • 1 tbsp mustard, mild
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • some orange zest
  • ½ lemon(s), juice
  • 1 pinch(s) of sugar
  • 1 pinch of salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

My mother’s old original recipe from the 70s

Stir the blackcurrant jelly until smooth, gradually adding the port wine, mustard, and a drop at a time, the olive oil. Season with grated orange zest, lemon juice, sugar, and salt. Cover with foil and let it sit in the refrigerator for 2-3 hours (preferably overnight). These quantities are general guidelines; feel free to experiment. The consistency should not be too runny. We served this with cold roast meat at our buffet. It also tastes great as a side dish for a barbecue or on an evening cheese board. Since this recipe is very popular with my friends, I always make more and give them as gifts.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spaghetti with tomato, basil and capers

Peanut pan