Quick Answer: What Is Cumberland Sauce?

Why is it called Cumberland sauce?

Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th century, the sauce was named for the Duke of Cumberland, who had ties to Hanover, Germany, where the sauce was invented.

What is Cumberland sauce most often served with?

Cumberland sauce is a fruit sauce, usually used on non-white meats, such as venison, ham, and lamb.

How do you eat Cumberland sauce?

Cumberland Sauce is always served cold or at room temperature. As mentioned above, it is extremely good with cold cuts of meat whether it’s duck, goose, gammon and even turkey. And is also perfect with mixed game pie.

Where is Oxford sauce made?

Spicy table sauce produced in our Oxfordshire Kitchen. Complex, spicy flavour that is a perfect accompaniment to English Breakfasts and vegetarian and meat dishes.

What is close to currant jelly?

For baking recipes that call for currant jelly, substitute Concord grape jelly or apple jelly. A dash of lemon juice adds a little tartness. You can also substitute seedless raspberry jelly or cranberry sauce. For black currant jelly, use seedless blackberry jelly.

Which sauce is commonly served with cold meat and poultry?

Chaudfroid sauce is used for several meats and meat-based dishes that are served cold, including meats such as fish, poultry, rabbit, venison, partridge, pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat.

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