Quick Summary: Seared lamb chops with a fruity-tangy sauce made from red currant jelly, Dijon mustard, and red wine vinegar. A classic British sauce that pairs beautifully with lamb, pork, or game. Includes substitutions for the currant jelly and a non-alcoholic version. Prep: 20 min | Cook: 25 min | Serves: 4
Jump to: RECIPE | What is Cumberland Sauce? | Substitutions & Pairings | 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 named version traces to Hanover, Germany, but the British made it iconic. It’s a classic for winter holidays in England.
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 an old-fashioned, fruity-piquant sauce typically served with meat or wild game.
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 current and blood orange jelly but I would also add citrus zest if you have citrus on hand. The bitter Seville oranges are what was historically used.
- Mustard: I prefer Dijon mustard, but the classic version uses English dry mustard spice (Coleman’s).
- Black pepper is another standard ingrediant.
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 is wonderful sauce that can make use of fresh Spring currants for a special Easter meal.
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 the inexpensive store-bought jellies as they tend to be sickly sweet.
Avoid inexpensive store-bought jellies, which tend to be overly sweet. The tartness is essential to balance the richness of the meat.
Other Recipes that Pair Well with Cumberland Sauce:
Try it instead of the apple-onion-cream sauce with Pheasant Normandy
Lamb is often used with these fruity piquant sauces, especially around Easter, so you might want to give this Rolled Leg of Lamb a go.
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, about 4-5 minutes per side for thick chops.
- 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 Cooking is a more traditional sauce that reduces the port to a syrup.
Frequently Asked Questions:
Up to two weeks refrigerated in a sealed jar. It can be frozen for up to a month.
Yes. Red wine vinegar works well. For completely alcohol-free, use more citrus juice or the brine from capers. The flavor will differ slightly but will still be delicious.
Mix a teaspoon of cornstarch with a tablespoon of cool water, then stir into the simmering sauce. It will thicken as it heats.
Roasted potatoes, green peas, steamed asparagus, or a simple green salad. The sauce is rich, so keep the sides simple.
Yes. The recipe works equally well with thick-cut pork chops. Adjust cooking time based on thickness.
For more spring classics, check out this category of over 30 spring recipes.
Lamb Chops with Cumberland Sauce
Equipment
- Small pot
- Small bowls
Ingredients
- 2 Tablespoons Olive oil
- 1 Onion Chopped
- 4 lamb chops You can sub in pork chops if desired; either should be thick chops
- 1 Teaspoon Salt Kosher
- 2 Teaspoons Coriander If using fresh, toast it quickly and grind
- 1 Teaspoon Dried thyme Crushed
- 1 Teaspoon Minced garlic
- 4 Tablespoons Currant jelly Or other red tart jelly
- 2 Tablespoons Red wine vinegar Or Port wine or red wine
- 1-2 Tablespoons Dijon mustard
- ½ Teaspoon Black pepper Ground
Instructions
- In a large skillet, heat up olive oil and add the chopped onion to the skillet. Saute about 5 minutes or until translucent. Remove from skillet and place in small pot.2 Tablespoons Olive oil, 1 Onion
- Season lamb chops on both sides with salt, coriander and thyme. Add a little more olive oil to skillet if needed and heat up over medium high heat. Add chops and sear, cooking for about 4-5 minutes, depending on thickness. Flip over when chops are seared to your liking on the bottom side. Lower heat a bit and cook on the flip side for 4-8 minutes (depending on thickness)4 lamb chops, 1 Teaspoon Salt, 2 Teaspoons Coriander, 1 Teaspoon Dried thyme
- While chops are cooking add remaining ingredients (garlic through pepper to the pot with the reserved onions. Cook mixture over medium low heat until jelly is melted and all ingredients are thoroughly mixed together. Set aside.1 Teaspoon Minced garlic, 4 Tablespoons Currant jelly, 2 Tablespoons Red wine vinegar, 1-2 Tablespoons Dijon mustard, 1/2 Teaspoon Black pepper
- When lamb chops are done serve with the sauce either on the side or drizzled over the chops. Serve with a side of greens or potatoes and a green vegetable.
Video
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