Mary Berry Cumberland Sauce Recipe

This Mary Berry inspired Cumberland sauce is a classic British condiment made with redcurrant jelly, citrus, and a gentle warming kick of mustard and ginger. It has a glossy, spoonable texture and a sweet sharp flavour that cuts beautifully through rich meats and pâté. It is very beginner-friendly, with just a little zesting and a short simmer on the hob. From start to finish, it takes about 20 minutes, plus cooling time.

Ingredients

For the Cumberland sauce

• 200g redcurrant jelly
• 150ml port (ruby port works well)
• Finely grated zest of 1 orange
• Juice of 1 orange (about 80ml)
• Juice of 1/2 lemon (about 15ml)
• 1 tsp Dijon mustard (or 1/2 tsp English mustard powder)
• 1/2 tsp ground ginger
• 1 small shallot, very finely minced (optional, but traditional)
• Pinch of cayenne pepper (optional)
• Pinch of fine salt, to taste

How to Make Mary Berry Cumberland Sauce Recipe

• Prepare the oven: This sauce is made on the hob, so you do not need the oven. If you are serving it with hot ham or roast turkey, you can warm a serving dish in a low oven (about 120°C or 100°C fan) so the sauce does not chill the meat on contact.
• Mix and prep: Zest the orange first, then juice the orange and half a lemon. If using shallot, mince it as finely as you can so it softens into the sauce rather than sitting in chunks.
• Start the sauce base: Add the redcurrant jelly and port to a small saucepan. Set over low heat and stir gently until the jelly has fully melted and the mixture looks smooth and glossy.
• Cook (the “baking” step): Stir in the orange zest, orange juice, lemon juice, mustard, ginger, minced shallot, cayenne (if using), and a pinch of salt. Bring to a gentle simmer and cook for 6 to 10 minutes, stirring now and then, until slightly thickened. The sauce should coat the back of a spoon, but still pour easily.
• Cool: Take the pan off the heat and leave the sauce to cool for 10 to 15 minutes. It will thicken as it cools, so avoid reducing it too far on the hob.
• Assemble and serve: Pour into a clean jar or serving bowl. For the best flavour and texture, chill for at least 1 hour before serving. Spoon alongside ham, pâté, cold meats, or roast poultry.

Tips

Why is my Cumberland sauce too runny?

It usually just needs a little more simmering time. Keep it at a gentle simmer (not a rapid boil) for a few extra minutes, then cool it fully before judging thickness. Redcurrant jelly sets as it cools, so it will always feel looser while hot.

Why is my sauce too thick or sticky?

It has reduced a touch too far. Stir in a splash of orange juice, port, or a tablespoon of water over low heat until it loosens to a spoonable consistency.

How do I stop the citrus zest tasting bitter?

Zest lightly and only take the bright orange part. If you hit the white pith underneath, it can add bitterness. A fine Microplane makes this easy.

Do I have to use shallot?

No. Shallot is traditional and adds savoury depth, but the sauce is still lovely without it. If you are serving it with delicate meats like turkey or chicken, leaving it out gives a cleaner, fruit-forward finish.

Serving Suggestions

• Glazed ham, gammon, or leftover cold ham sandwiches
• Pâté or terrine with toasted brioche
• Roast turkey, duck breast, or goose
• Venison, beef, or other game meats
• A cheeseboard, especially with mature Cheddar or Stilton

Storage

Room temperature

Keep the sauce at room temperature for up to 2 hours for serving. After that, refrigerate it, especially if it is in and out of the fridge during a party spread.

Refrigerator

Store in a clean, airtight jar in the fridge for up to 2 weeks. The flavour actually improves after a day, so it is ideal for making ahead for Christmas or Sunday lunch.

Freezing

Freeze in small containers for up to 3 months. Defrost overnight in the fridge, then stir well before serving. If it seems too thick after thawing, loosen with a teaspoon or two of orange juice.

Nutrition

• Calories: 55 kcal
• Carbohydrates: 12 g
• Protein: 0.1 g
• Fat: 0 g
• Saturated fat: 0 g
• Sodium: 10 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

Mary Berry Cumberland Sauce Recipe

0.0 from 0 votes

Course: Condiment, SauceCuisine: BritishDifficulty: Easy

Servings

10

tbsp

Prep time

10

minutes

Cooking time

10

minutes

Total time

30

minutes

Calories

55

kcal

20

minutes

A glossy, sweet-sharp British Cumberland sauce made with redcurrant jelly, port, orange and lemon, finished with mustard and ginger. Perfect with ham, turkey, pâté, duck, or game.

Ingredients

• 200g redcurrant jelly

• 150ml port (or ruby port)

• Finely grated zest of 1 orange

• Juice of 1 orange (about 80ml)

• Juice of 1/2 lemon (about 15ml)

• 1 tsp Dijon mustard (or 1/2 tsp English mustard powder)

• 1/2 tsp ground ginger

• 1 small shallot, very finely minced (optional but traditional)

• Pinch of cayenne pepper (optional)

• Pinch of fine salt, to taste

Directions

• Zest and juice the citrus. Finely mince the shallot if using.
• Add the redcurrant jelly and port to a small saucepan. Warm gently, stirring, until the jelly has melted.
• Stir in the orange zest, orange juice, lemon juice, mustard, ginger, shallot, cayenne, and a pinch of salt.
• Simmer for 6–10 minutes, stirring occasionally, until glossy and slightly thickened. It will thicken more as it cools.
• Cool to room temperature, then transfer to a clean jar. Chill for at least 1 hour for the best flavour.

Notes

• Keep the heat low to avoid scorching the jelly.
• If you prefer a smoother sauce, strain out the shallot before chilling.
• Taste after cooling and adjust lemon, mustard, or cayenne to suit the meat you are serving it with.