Cumberland Sauce
A perfect partner for any meat dish! It's especially good with Argentine-style grilled beef ribs.
Lily
Recipe author
Cumberland Sauce for Burgers
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
3 g
Fats 38 %
5 g
Carbohydrates 38 %
5 g
79 kcal
GI:
100
/
0
/
0
- I got the recipe for this wonderful sauce from a woman I met while we were both waiting to see the doctor and struck up a conversation. It turned out we both have a soft spot for English cooking and both love to experiment in the kitchen, and she walked me through the whole thing in detail. Here's how she put it: Peel and rinse the shallot, chop it fine, then pour boiling water over it for a few seconds and squeeze it dry. Zest the orange right down to the pith using a grater. Press the red currant jelly through a sieve to remove the seeds.
- Pour the wine into a saucepan and set it over low heat, then add the orange zest and shallot. Let it boil briefly, then stir in the sieved currant jelly. Take the pan off the heat, let the mixture cool, and blend it until smooth. Cut the lemon in half and squeeze the juice from one half into the mixture, stirring well. The sauce is ready — it takes about 20 minutes to make. Cumberland sauce goes with just about anything, whether game, fish, or meat. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ginger - 80 kcal/100g
- Dried ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Prepared mustard - 417 kcal/100g
- Mustard - 417 kcal/100g
- Jelly - 80 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Shallots - 72 kcal/100g
- Oranges - 36 kcal/100g
- Pepper - 26 kcal/100g
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