Stocks & Sauces

Cumberland sauce for a christmas ham

By

Christmas just ain’t Christmas without it!

Ingredients

Shop the ingredients

Method

  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.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.