Lamb Chops with Cumberland Sauce (Easy Red Currant Sauce for Lamb)

Quick Summary: Seared lamb chops with Cumberland sauce, an easy red currant sauce for lamb made with red currant jelly, Dijon mustard, and red wine vinegar instead of port. It’s just as good on pork chops, ham, or game. Includes substitutions for the currant jelly, a port version, and a no-wine version. Prep: 20 min | Cook: 25 min | Serves: 4

Jump to: RECIPE | What is Cumberland Sauce? | Substitutions & Pairings | How to Use Cumberland Sauce | How to Make Lamb Chops & Cumberland Sauce | FAQ

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Cumberland sauce is an old-fashioned British sauce that deserves a revival. The combination of tart red currant jelly, sharp mustard, and a touch of acid creates a fruity-tangy sauce that cuts through rich meats like lamb, pork, and game.

The sauce dates to Medieval cooking, when fruity-piquant sauces toned down the strong flavors of wild game. The name is usually traced to Ernest Augustus, Duke of Cumberland, who became King of Hanover in 1837, though food historians aren’t sure the story holds up. Either way, the British made it a classic for winter holidays.

My version skips the traditional port wine in favor of red wine vinegar, making it accessible for those avoiding alcohol. The caramelized onions add depth that compensates for the missing wine.

What is Cumberland Sauce?

Cumberland sauce is a sweet-tart British sauce made from red currant jelly, port, orange and lemon, and mustard, traditionally served cold with ham, venison, and other rich meats.

My version is served warm over lamb chops, but it’s just as good cold.

While there is not one “authentic” recipe for Cumberland sauce, it usually includes the following ingredients:

• Red currants, either in jelly or syrup or as whole fruits. You can substitute other “tart red fruit”, however, and I’ve used elderberry jelly, chokecherry jelly, tart cherries and cranberry jelly.
• Red wine or Port. I love cooking with Port, but if you don’t like to use alcohol in your cooking you can use red wine vinegar. The recipe below was made with red wine vinegar, and while not traditionally authentic, it was still delicious.
• Citrus. Most recipes have either lemon or orange zest plus some juice, too. I used a red currant and blood orange jelly but I would also add citrus zest if you have citrus on hand. Some older recipes call for bitter Seville oranges.
• Mustard: I prefer Dijon mustard, but the classic version uses English dry mustard spice (Colman’s).
• Black pepper is another standard ingredient.

Ingredient Photo

The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.

Substitutions and Pairings for Cumberland Sauce

Meat substitutions: The sauce works with lamb, pork chops, ham, duck, roast goose, turkey, and venison. It’s also excellent for dressing up leftovers or rescuing meat that’s become too dry.

These meat and sauce pairings are traditionally served around the winter holidays, but it’s also a wonderful way to use fresh red currants in early summer, when they ripen.

Fruit Substitutes

Other tart fruits will work in versions of a Cumberland sauce, although red currants are the classic fruit associated with the dish.

The key to the sauce is to use a tart red fruit.

I have used the following tart red fruit jellies and they have all been delicious. Jellies are typically sweeter than jams, by the way, and they will offer a smoother sauce.

Here are a few to try if you cannot find red currant jelly:

• Cranberry jelly
• Tart cherry jelly
• Elderberry, Black Currant or Gooseberry jelly
• Chokecherry jelly
• Raspberry jelly

Avoid inexpensive store-bought jellies, which tend to be overly sweet. The tartness is essential to balance the richness of the meat.

Cumberland Sauce Uses: Ham, Game, Cold Meats, and More

Cumberland sauce is traditionally served cold with Christmas ham, venison, and other game. It’s just as good with pork chops, duck, roast goose, leftover turkey, or the cold ham on a ploughman’s lunch.

Try it instead of the apple-onion-cream sauce with Pheasant Normandy

For a bigger holiday roast, the sauce is also good with my Mexican leg of lamb with mole spice rub, a rolled roast for Christmas or any celebration.

How to Make Lamb Chops with Cumberland Sauce

The full instructions and ingredient amounts are in the recipe card below. In short:

• Sauté chopped onion in olive oil until translucent, then set aside in a small pot. Season lamb chops with salt, coriander, and thyme. Sear in a hot skillet, until they reach 145°F in the center (see the recipe card for timing).
• While the chops cook, add garlic, currant jelly, red wine vinegar, Dijon mustard, and black pepper to the pot with the onions. Heat until the jelly melts and everything combines.
• Serve the sauce drizzled over the chops or on the side.

While my recipe below is a quick and easy version, this version from BBC Food is a more traditional sauce that reduces the port to a syrup.

How to Make Cumberland Sauce with Port

I haven’t tested this exact recipe, but the traditional route would be to replace the red wine vinegar with 1/3 cup ruby port and the zest and juice of half an orange. Simmer the port and orange in the small pot for 4 to 5 minutes, until it’s reduced by about half, then add the onions, garlic, jelly, mustard, and pepper and continue with the recipe.

Frequently Asked Questions:

For dessert after an English holiday dinner, try my steamed persimmon pudding with hard sauce, or browse all my Christmas recipes and gifts.