Cumberland sauce

Cumberland sauce is a savoury sauce of English origin, made with redcurrant jelly, mustard, pepper and salt, blanched orange peel, and port wine. The food writer Elizabeth David described it as "the best of all sauces for cold meat".[1] It is thought to be of 19th-century origin. Among the conjectural reasons for its name are honouring a Duke of Cumberland or alternatively reflecting the county of its origin.

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