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Home » Cumberland Sauce Redcurrant Jelly

Cumberland Sauce Redcurrant Jelly

By Karon Grieve 3 Comments

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This super easy recipe for Cumberland Sauce Redcurrant Jelly takes a traditional British sauce and makes it into something a lot more useful and super tasty too.

cumberland sauce redcurrant jelly

 

Cumberland Sauce Redcurrant Jelly

Cumberland sauce is a real classic and is wonderful when served with gammon, goose or game. It always makes me think of Autumn and cooler weather, the gorgeous red colouring and spiciness of the sauce and the richness of those dishes. It got me thinking that the Cumberland sauce is made by using redcurrant jelly so why not make a Cumberland jelly by using the red wine that would be in the traditional sauce and instead putting it into your own redcurrant jelly.

Never one to leave something alone when an idea hits the old grey matter, I just had to have a go at making my very own Cumberland Sauced Redcurrant Jelly.

redcurrants, pot and masher

 

How to serve this Cumberland sauce redcurrant jelly

This is a quick and easy jelly to make and something that goes really well with gammon or just a plain old ham sandwich.

Try it with a cheese and ham toasty and your taste buds with be dancing with joy! I also like to stir in a spoonful of this lovely jelly when I am making gravy, it adds an extra layer and depth of flavour. Cumberland sauce redcurrant jelly also goes very well with game.

close up of fruit and redcurrants

Cumberland Sauce Redcurrant Jelly

Ingredients for jelly

  • 500g/1 lb 2 oz redcurrants
  • 1 orange
  • 1 lemon
  • 1 red onion
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 100ml/3 1/2 fl oz port
  • Sugar

top down shot of table

How to make this jelly

  • Rinse and pick over the red currants.
  • Grate the zest off the lemon and orange and squeeze out the juice.
  • Finely chop the red onion.
  • Heat the currants, onions and fruit juices in a heavy based pan along with the spices and cook on a moderate heat until the fruit is tender (about 15 minutes).
  • Mash the fruit with a potato masher.
  • Pour the mushy fruit mixture into a jelly bag and leave to drain into a bowl overnight.
  • Next day pour the resulting juice into a measuring jug and add the port. For every 100ml/3 1/2 fl oz of liquid you will need 75g/3oz of sugar.
  • Put the juice mixture and sugar in your preserving pan and bring to the boil. Boil until it has reached the setting point, for more information read my post on jelly making.
  • Ladle into sterilised jars and pop on the lids.

jar of jelly tipped over

Cumberland Jelly

This is the most beautifully coloured jelly, really vibrant, to make sure that your jelly is perfectly clear resist any temptation to squuze the jelly bag when you are about to use the juice. Trying to extract the last drops of currant goodness will result in cloudy jelly!

Use your Cumberland Jelly to liven up all sorts of dishes this Autumn and smile at the pretty colour and zippy taste.

Looking for more recipes using redcurrants? Then check these out before you go;

Strawberry and redcurrant jam

Rowan and redcurrant jelly

Super healthy mixed berry smoothie

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Cumberland Sauce Redcurrant Jelly pin image

Finally, if you do try this Cumberland sauce redcurrant jelly recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone as soon as I can. Want more Larder Love, then follow me on Facebook, Instagram and Pinterest and sign up for my newsletter too.

PS check out my 50 Easy Homemade Pantry Basics for all sorts of great recipes for store cupboard basics you can make at home. It’s easy, fun and saves money too.

cumberland sauce redcurrant jelly

Cumberland Sauce Redcurrant Jelly

Karon
A super tasty jelly for serving with pork and chicken, cold meats, burgers and BBQ too
5 from 1 vote
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
 

  • 500 g/1 lb 2 oz redcurrants
  • 1 orange
  • 1 lemon
  • 1 red onion
  • 1/4 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 100 ml/3 1/2 fl oz port
  • Sugar

Instructions
 

  • Rinse and pick over the red currants.
  • Grate the zest off the lemon and orange and squeeze out the juice.
  • Finely chop the red onion.
  • Heat the currants, onions and fruit juices in a heavy based pan along with the spices and cook on a moderate heat until the fruit is tender (about 15 minutes).
  • Mash the fruit with a potato masher.
  • Pour the mushy fruit mixture into a jelly bag and leave to drain into a bowl overnight.
  • Next day pour the resulting juice into a measuring jug and add the port. For every 100ml/3 1/2 fl oz of liquid you will need 75g/3oz of sugar.
  • Put the juice mixture and sugar in your preserving pan and bring to the boil. Boil until it has reached the setting point, for more information read my post on jelly making.
  • Ladle into sterilised jars and pop on the lids.
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

 

Filed Under: ALL RECIPES, Jelly and Marmalade

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Comments

  1. Ann says

    September 26, 2014 at 1:31 pm

    5 stars
    Love Cumberland Sauce but every recipe I have tried seems too runny. Your Jelly sounds just perfect Karon, will definitely give this a try, Ann x

    Reply
    • Karon says

      September 30, 2014 at 8:28 am

      Hope you try this one Ann, it really is tasty.
      K x

      Reply
      • Janet says

        August 4, 2015 at 8:07 pm

        Hello Karon I’m just preparing to cook my currants now, after picking through and cleaning them – for hours. Beautiful fruit though picked from my sister’s plant. Do you know how many pints or cups you finished with based on your recipe? I actually have about quarts of fruit, weighing in at roughly 10 – 10.5 lbs / 5kg. I plan to sweeten the remaining “jam” with some apples and or pears. It’s fruit season in Nova Scotia! Best regards, Janet

        Reply

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