Jamie Oliver Cumberland Sauce Recipe [Tips & Tricks]

I remember the first time I tried Jamie Oliver’s Cumberland Sauce. I was at a small dinner party, and someone brought out this vibrant, tangy sauce that immediately caught my attention. It wasn’t your typical sauce – it had a punch of flavor, a bit of sweetness, and a kick of spice that made everything on the plate come alive. Since then, Cumberland Sauce has become my go-to when I want to elevate a simple roast or cold meat platter.

• Originating from northern England, Cumberland Sauce is a classic condiment.
• It pairs beautifully with game meats like venison, but also shines with pork or turkey.
• The sauce is a perfect balance of sweet, tart, and spicy notes.
• Jamie Oliver’s version adds a fresh, modern twist that’s easy to make at home.

Jamie Oliver’s Cumberland Sauce Recipe

Jamie’s take on Cumberland Sauce is fresh and straightforward, staying true to the original but with his signature touch of zest and texture.

• Uses fresh orange juice and zest for brightness.
• Includes redcurrant jelly for sweetness and a smooth texture.
• Mustard and horseradish give it the signature heat and depth.
• Adds a dash of Worcestershire sauce for umami complexity.
• Finished with a bit of pepper and a pinch of chili flakes to wake up your taste buds.

Ingredients Needed

I always like to lay out the ingredients clearly before starting. When I first made this sauce, I found that having everything ready helped the process flow so smoothly.

• Orange – for zest and fresh juice (gives brightness)
• Redcurrant jelly – adds sweetness and body
• English mustard – for a gentle heat and tang
• Horseradish – adds sharpness and a slight kick
• Worcestershire sauce – deepens the umami flavor
• Black pepper – freshly ground, for spice
• Chili flakes – optional, but highly recommended for warmth

Bonus: Use freshly squeezed orange juice for the best flavor. Bottled just doesn’t compare.

How To Make Jamie Oliver’s Cumberland Sauce

Here’s where the magic happens. I remember feeling like a sauce wizard the first time I whisked everything together and tasted that perfect blend.

• Start by zesting the orange, then squeeze out the juice.
• In a bowl, combine the orange juice and zest with redcurrant jelly.
• Add a teaspoon of English mustard and a teaspoon of horseradish.
• Splash in Worcestershire sauce – about a tablespoon.
• Season with black pepper and chili flakes to taste.
• Whisk everything together until the jelly dissolves and the sauce is smooth.
• Let it sit for 10-15 minutes to let flavors marry beautifully.

Pro tip: If the sauce feels too thick, add a tiny bit of water or more orange juice to loosen it up.

Ingredient Science Spotlight

Here’s where I geek out – understanding why each ingredient works so well in this sauce.

• Orange zest and juice provide acidity and brightness that cut through the richness of meats.
• Redcurrant jelly isn’t just sweet; it adds a smooth texture and a subtle tartness.
• Mustard has natural enzymes that add a gentle heat and help emulsify the sauce.
• Horseradish contains allyl isothiocyanate, giving that distinctive sharp kick and clearing the palate.
• Worcestershire sauce adds depth with fermented flavors and umami compounds.
• The balance between sweet, sour, and spicy ingredients stimulates the taste buds in harmony.

It’s this blend that makes Cumberland Sauce irresistible and perfect for richer dishes.

Expert Tips

Over time, I’ve picked up a few tricks to get the most out of this sauce.

• Use fresh ingredients whenever possible – especially the orange and horseradish.
• Don’t skip the resting time – it helps meld the flavors together.
• Adjust the heat level to your taste by playing with mustard and chili flakes.
• If you prefer a smoother sauce, strain it after whisking.
• Keep the sauce refrigerated and use within a week for freshness.
• Great to serve chilled or at room temperature.

Recipe Variations

One of the best parts about this recipe is how easy it is to tweak to your liking.

• Swap redcurrant jelly for cranberry sauce for a slightly different fruity twist.
• Add finely chopped fresh herbs like rosemary or thyme for an earthy note.
• For a sweeter sauce, add a touch of honey or brown sugar.
• Use fresh grated ginger for an extra zing instead of or alongside horseradish.
• For a vegan version, replace Worcestershire sauce with soy sauce or tamari.

Final Words

Every time I make this sauce, I’m reminded why it’s such a classic. It’s simple but packs a punch and makes every dish feel special. It’s one of those sauces that brings people to the table and sparks conversations. Give it a try – you’ll be amazed at how easy it is and how much it can elevate your meals.

FAQs

What Ingredients Are Needed For Jamie Oliver’s Cumberland Sauce?

You’ll need red currant jelly, orange zest, mustard, vinegar, red wine, and a few other basics.

Can I Make Cumberland Sauce In Advance?

Yes, it keeps well in the fridge for a few days, so feel free to prepare ahead.

What Dishes Pair Well With Cumberland Sauce?

It’s great with meats like roast lamb, sausages, or even turkey.

Is It Difficult To Make Jamie Oliver’s Cumberland Sauce?

Not at all! It’s pretty simple and comes together quickly.

Can I Substitute Red Currant Jelly In This Recipe?

You could try other fruit jellies, but red currant gives it that signature tangy kick.

How Spicy Is Jamie Oliver’s Cumberland Sauce?

It’s mildly spicy, thanks to the mustard and a bit of cayenne pepper.

Can I Use Fresh Orange Juice Instead Of Zest?

It’s better to use zest for that burst of fresh citrus flavor, but fresh juice can work in a pinch.

How Long Does It Take To Cook Cumberland Sauce?

It takes about 10 to 15 minutes to make, so it’s pretty quick!

What Can I Use Instead Of Red Wine?

You could use chicken stock or white wine if you prefer a lighter sauce.

Can I Make This Sauce Spicier?

Yes, just add more cayenne pepper or some hot mustard to kick up the heat!