Recipe from
Cumbria

More vegan
recipes

Cumberland sauce

Sambal soto

• 100 GRAM RED CURRANT JELLY
• 100 GRAM ORANGE JUICE
• PEEL AND JUICE OF 1/2 LEMON
• 1/2 TSP GRATED GINGERROOT
• 4 TBSP PORT
• 4 TSP CORN STARCH

• 25 GRAM ALMONDS
• 6 GREEN ONIONS
• 10 RED PEPPERS
• JUICE OF 1/2 LEMON
• 2 CLOVES GARLIC, mashed
• 1/2 TSP SALT
• 1 TSP SUGAR
• 2 TBSP OIL

Mix the red currant jelly and the orange juice and boil for a few minutes. Add the ginger and lemon rind. Dissolve the corn starch in the lemon juice, add to the mixture and slowly heat till it thickens. Add the port.
Serve the sauce with pate or red or pink meat.

This sauce is named after the Duke of Cumberland, and it was invented in Hanover, Germany. Nowadays it is seen as a British recipe, from the Cumbria region in the Northwest.