I first stumbled upon Jamie Oliver’s Cumberland Sauce while trying to impress my friends with a homemade roast. I had always heard about it but never thought to make it myself. So, there I was, standing in the kitchen, blending ingredients with the hope that it would turn out just right. The sauce ended up being a hit, and I knew then that I had found a gem in Jamie’s recipe collection. Cumberland Sauce is one of those recipes that may seem a little intimidating at first, but once you get the hang of it, it’s an easy way to elevate any dish.
This sauce, a classic British creation, is rich, tangy, and slightly sweet with just the right kick of spice. It pairs perfectly with everything from roast meats to sausages, and it can even work as a sophisticated dip for appetizers. Let me take you through Jamie Oliver’s approach to Cumberland Sauce so that you can recreate this magic at home!
Jamie Oliver’s Cumberland Sauce Recipe
Jamie Oliver’s version of Cumberland Sauce sticks to the traditional ingredients while adding his signature twist. This sauce’s essence lies in balancing the sweetness of currants with the sharpness of mustard and the warmth of spices like cinnamon and cloves. The beauty of Jamie’s recipe is its simplicity and the way it balances these strong flavors without overwhelming them. It’s a recipe that feels like a masterclass in creating harmony with bold ingredients.
- Base: Jamie uses red wine as a base, which adds depth and a bit of richness.
- Fruits: The use of currants (or raisins) adds natural sweetness and a bit of texture.
- Spices: Cloves, cinnamon, and mustard powder bring complexity.
- Zest: Orange zest gives the sauce a fresh, zesty note that brightens up the entire flavor profile.
You might be wondering what makes this sauce so special. It’s the way the ingredients play off each other, creating a balance between sweetness, heat, and acidity.
Ingredients Needed
- Red wine: The backbone of the sauce; it provides depth and an earthy richness.
- Currants (or raisins): Adds sweetness and chewy texture.
- Orange zest: Brightens the sauce and cuts through the richness.
- Dijon mustard powder: Adds heat and a touch of sharpness.
- Cloves: A warm, aromatic spice that gives depth.
- Cinnamon: A hint of warmth that enhances the fruity sweetness.
- Lemon juice: A little acidity to bring everything together.
- Brown sugar: For sweetness and a bit of caramelized flavor.
- Redcurrant jelly (or any fruity jelly): This is the secret ingredient that makes the sauce truly unique.
How To Make Jamie Oliver’s Cumberland Sauce
Making this sauce is surprisingly straightforward. Here’s a step-by-step breakdown:
- Start with the wine. In a saucepan, pour in your red wine and heat it over medium heat. You want to reduce it by half, which intensifies the flavor.
- Add the fruit and sugar. Once the wine has reduced, stir in the currants (or raisins), the orange zest, and the brown sugar. Let it simmer gently, allowing the sugar to dissolve and the fruits to soften.
- Add the spices. Sprinkle in the mustard powder, cinnamon, and cloves. You might want to tie the cloves in a small cheesecloth bag to avoid biting into them later. This stage is where the sauce gets its complex, aromatic profile.
- Simmer and reduce. Let the mixture simmer for about 20 minutes until it thickens. Stir occasionally to prevent burning.
- Finish with lemon and jelly. Just before the sauce finishes cooking, stir in the lemon juice and redcurrant jelly. These ingredients will add the final balance of sweetness, acidity, and smoothness.
- Taste and adjust. If you like it sweeter, add a bit more sugar or jelly. If you want more acidity, a touch more lemon juice will do the trick.
Now, you’re ready to serve! Pour it over your favorite roast meats, sausages, or even cheese plates.
Ingredient Science Spotlight
Red Wine: Red wine is essential because of its tannins and acidity. Tannins help balance the richness of the sauce, while the acidity helps cut through the fat in meats. As it reduces, it becomes more concentrated, adding depth to the overall flavor.
Currants/Raisins: These little fruits are packed with natural sugars, which give the sauce that slight sweetness. Their chewy texture also provides contrast to the smoothness of the wine reduction.
Orange Zest: This adds a top note of citrus fragrance that brightens the sauce and prevents it from feeling too heavy. Zest is more aromatic than juice, which is why it provides such a fresh contrast.
Spices (Cloves & Cinnamon): Cloves and cinnamon bring warmth, but they’re also essential for balancing the natural sweetness of the fruits. They help round out the sauce and give it a sense of complexity, making it perfect for meat dishes.
Redcurrant Jelly: The jelly is a nod to the tradition of British cooking. It brings smooth sweetness and a gel-like consistency that coats the meats beautifully.
Expert Tips
- Reduce the sauce slowly: Don’t rush the reduction. If you reduce it too quickly, you risk burning it. Patience is key to achieving the right consistency and depth of flavor.
- Play with the spices: If you’re not a fan of cloves or cinnamon, try substituting with other warm spices like nutmeg or allspice.
- Add acidity carefully: Too much lemon or vinegar can overpower the delicate balance of the sauce. Add just enough to lift the flavor without taking over.
- Make ahead: This sauce keeps well in the fridge for about a week. The flavors only get better after it sits for a day or two, so making it ahead can be a big time-saver.
Recipe Variations
While Jamie’s version is traditional, there’s room to make it your own. Here are some twists you can try:
- Spicy kick: Add a chopped chili or a pinch of cayenne for some heat.
- Smoky touch: Throw in a little smoked paprika to give the sauce an interesting smoky note, especially good with grilled meats.
- Herbal notes: A sprig of rosemary or thyme simmered in the sauce can add a fresh herbal layer that complements the richness of the meat.
Final Words
Cumberland Sauce may have a fancy name, but it’s really just about playing with bold, simple ingredients that work in harmony. It’s one of those sauces that seems fancy when you serve it, but the steps to make it are surprisingly easy. Once you’ve got the base down, you’ll find yourself improvising and experimenting with it.
FAQs
What Are The Main Ingredients In Jamie Oliver’s Cumberland Sauce?
The key ingredients are red currant jelly, mustard powder, vinegar, port, and spices like cloves, cinnamon, and cayenne pepper.
Can I Make Jamie Oliver’s Cumberland Sauce In Advance?
Yes! It keeps well in the fridge for up to a week, so you can make it ahead of time.
What Dishes Pair Well With Jamie Oliver’s Cumberland Sauce?
It’s perfect with meats like roast beef, game birds, and sausages, or even a hearty cheese platter.