So I got a tv guide delivered by accident - and kept it, yeah I'm going to hell :lol:

Had a christmas recipe section in that was actually rather good - yep I was surprised too.
Spotted this recipe for cumberland sauce. A traditional crimble sauce that has apparently been nudged out of the common british consciousness by that pernicious invader: cranberry sauce.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8277&stc=1&d=1322011797

I modified it slightly.
Started with very finely grated zest in pan.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8278&stc=1&d=1322011797

Added a whole jar of cheap redcurrant jelly (well I sure as hell wasn't going to use the homemade stuff) and the mustard.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8279&stc=1&d=1322011940

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8275&stc=1&d=1322011797

Heated and stirred till smooth and then added the port and juice.

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8274&stc=1&d=1322011797

Simmer for 5 minutes and leave to cool.
For testing I dipped a slice of pheasant breast. Perfect !

http://www.smoked-meat.com/forum/attachment.php?attachmentid=8276&stc=1&d=1322011797

I did strain it through asieve to remove the zesty bits. Probably not necessary, but I did it anyway :-)

So cumberland is a not very thick, sharp citrussy sauce, that goes with loads of things but is just perfect with all kinds of game.
And would be great with duck as well.

Give it a whirl - it's simple to make and jolly tasty :thumb;

I think I might try that. Jelly and all. I'll prolly think it too sweet, but I have company coming.

it's not that sweet rich - oh and remember that an english tbs = 2x us tbs.

So either 10tbs port or just use 1/2 a cup. Plus redcurrant jelly is sharp as well as sweet and you've got the lemon juice and ginger in there as well. It's a lot more tangy than sweet.
Also non-sweet mustard.
I was surprised at how sweet it wasn't :-)

That looks and sounds pretty good! You might have to translate the whole recipe...I had no idea an English tbs = 2x US tbs :noidea:

That looks and sounds pretty good! You might have to translate the whole recipe...I had no idea an English tbs = 2x US tbs :noidea:

guess i didnt know that either...:noidea: that is a great looking sauce Alex, almost looks like it would go great with a pork loin as well...

That sounds really good Alex, thanks for posting this! :welcome:

well I have mentioned the tbs thing on a regular basis for the last 2 years.
I believe there is even pictorial evidence of the different sizes as well.

Probably worth adding to a faq food sticky as any recipe you get from an english website will be effected by it.

Essentially we have three spoon sizes.
tsp, dsp = dessertspoon (same as us table spoon) and tbs, which is 2x a dsp or us tbs.

It's one of the reasons I only ever use tsp volume spoon measurements - saves me having to convert when i look back at recipes :-)

That looks and sounds pretty good! You might have to translate the whole recipe...I had no idea an English tbs = 2x US tbs :noidea:

guess i didnt know that either...:noidea: that is a great looking sauce Alex, almost looks like it would go great with a pork loin as well...

here is the thread alex on spoon sizes a while back

http://www.smoked-meat.com/forum/showthread.php?t=5518&highlight=british+spoon

that sauce looks like it would go well on a turkey sammie :thumb:

Thanks for the recipe CA... I'll be makin some smoked Cumberland Chipolata's for a holiday party and this might go good with them.

So I got a tv guide delivered by accident - and kept it, yeah I'm going to hell

HMMMMMMMMMMMMMMMMMMM
I only do that with Playboys and the like :)

That looks interesting CA.

Sweet_Magnolia and I live near the Cumberland Mountains and river valley of KY. We may even start a new rage if we introduce it into these parts. It would probably work well with some game cooked in a Dutch Oven on a hunting trip. :lol:

well Sweet magnolia is the DO chef of choice :thumb:

Yeah CA, duck or goose I'm thinking would really take a liking to a nice coat of this sauce. Never heard of it, but now on my to try list.

cheers for points.
That batch of sauce was used with the pheasant. I put the rest in a jar in the fridge.

Some was used in a sauce with some venison fillet at the weekend - oh man that was good.

I also had some on my PP sandwich yesterday - also damn fine.

Seems to keep really well and definitely has wide usage :-)

I'm going to look for redcurrant jelly at my stores. :thumb:

Well, I finally found a 750 ml bottle of Port today and it was affordable too.
On sale for $5 bucks. So I've got everything else onboard now to do this with so Monday I'm going to make it.

And the manager of the Wine Shop wants me to bring her a sample of it and the recipe too. ;)

Hell, I thought we'd been eating cranberry sauce since time immemorial.
If someone told me Jesus had it on the table at the last supper I'd have believed it. It's all I've seen since I was a little kid.

I made this sauce to serve with our ham on Christmas, and it was wonderful.

Many thanks for the recipe CA:thumb: