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cumberland sauce redcurrant jelly

Cumberland Sauce Redcurrant Jelly

Karon Grieve
A super tasty jelly for serving with pork and chicken, cold meats, burgers and BBQ too
4 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course preserves
Cuisine British
Calories 455 kcal


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


  • 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.


Calories do not reflect the amount of sugar in this recipe as it all depends on how much juice you get after straining and this can vary greatly.


Calories: 455kcalCarbohydrates: 108gProtein: 11gFat: 2gSaturated Fat: 1gSodium: 12mgPotassium: 1938mgFiber: 30gSugar: 57gVitamin A: 739IUVitamin C: 340mgCalcium: 272mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword cumberland sauce, redcurrant jelly
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