Cumberland sauce facts for kids
Cumberland sauce is a special fruit sauce that people often use with meats that are not white, like venison (deer meat), ham, or lamb. It's known for its tangy and slightly sweet taste. This sauce is a bit like older sauces from the Middle Ages that used fruits and vinegar with meat.
The sauce was created sometime in the 1800s. It even appeared in famous cookbooks like Mrs Beeton's Book of Household Management. Many people believe it was first made in Germany. An early recipe from 1846 by Alexis Soyer described a similar sauce with port wine and Seville orange rind, which gives it a citrusy kick.
Cumberland sauce is like a fancier version of a simple redcurrant sauce.
What's in Cumberland Sauce?
Even though there are different ways to make it, Cumberland sauce usually has some key ingredients. These include red currants (small, tart berries) or cowberries.
Other common ingredients are:
- Port or claret (types of red wine)
- Dry mustard
- Pepper
- Orange (often the rind for flavor)
- Ginger
- Red currant jelly (which adds sweetness and thickness)
- Vinegar (for that tangy taste)
These ingredients are mixed together to create a sauce that is both sweet and sour, making it a great match for rich meats.
Where Did the Name Come From?
The exact origin of the name "Cumberland sauce" is a bit of a mystery. Some people think it might be named after the Duke of Cumberland, a royal title in Britain. Others believe it could be linked to the historic county of Cumberland in England.
No matter its true origin, this sauce has become a classic. It's a popular choice for adding a burst of flavor to many dishes, especially during special meals.
Images for kids
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Advertisement in a Cumberland paper, 1859
See also
In Spanish: Salsa Cumberland para niños
