Stocks & Sauces

Cumberland sauce for a christmas ham

Christmas just ain’t Christmas without it!



  1. Cut the rind from the oranges and then cut the pith from the back with great care.
  2. Discard the pith and then slice the peel in a julienne and super thin. Go for ‘angels hair’ thickness.
  3. Do the same with the lemon.
  4. Put all the rind in a small saucepan and cover with water.
  5. Bring to the boil and then discard the water. This mellows the rind whilst also removing any wax.
  6. Squeeze the juice from all the citrus through a sieve (messy once peeled I know) over the rind.
  7. Stir in the mustard powder.
  8. Slice the ginger as fine as angels hair also and add it into the mix.
  9. Add in all the remaining ingredients.
  10. Bring to a brisk simmer and reduce until fractionally looser than cough mixture.
  11. Allow to cool.
  12. Delicious with ham.

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