Cumberland Recipe

Prepare ingredients

Measure and ready all ingredients: mince the shallot finely, zest the orange and lemon, and squeeze fresh juices. If your red currant jelly is firm, loosen it slightly by stirring with a spoon.

Combine jelly and marmalade

In a small saucepan over low heat, add the red currant jelly and orange marmalade. Stir continuously until they begin to melt and combine into a smooth, glossy mixture, about 2–3 minutes. Do not boil.

Add liquids and aromatics

Stir in the red wine (or port), fresh orange juice, lemon juice, and red wine vinegar. Continue to warm gently for 1–2 minutes until the mixture is unified. Add the Dijon mustard, light brown sugar, and the finely minced shallot; stir to incorporate.

Reduce and season

Raise the heat slightly to bring the sauce to a gentle simmer, then reduce heat to low and simmer very gently for 3–4 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in the orange and lemon zest, freshly ground black pepper, and salt. Taste and adjust seasoning — add a touch more vinegar or lemon if you want more brightness, or a little extra jelly if you prefer sweeter.

Cool and finish

Allow the sauce to cool slightly at room temperature for 10–15 minutes; the sauce will thicken further as it cools. If you prefer a very smooth sauce, pass it through a fine sieve to remove shallot bits and any seeds. Stir in chopped parsley if using.

Serve and store

Serve warm or at room temperature with roast meats (traditionally lamb, ham, or venison) or cold cuts and pâté. Transfer leftover sauce to a sealed container and refrigerate for up to 7 days. Rewarm gently before serving.