We've never come across a Yorkshire Sauce (unless you count Hendersons or Hammonds), so we went across the Pennines for this modern take on a classic recipe. We've kept the traditional redcurrant base, but snuck in some extra elderberry juice concentrate to boost the flavour. Cumberland sauce is medieval in origin and it's fruit-rich base make it a brilliant partner to cold meats and especially cold pies. We love it with ploughmans lunches or thick-cut ham.
Ingredients: Redcurrant Jelly (Sugar syrup, water, glucose syrup, redcurrant juice concentrate, gelling agent (pectin), elderberry juice concentrate, acidity regulator (trisodium citrate)), orange zest, damson wine, lemon zest, salt, mustard, cayenne pepper.
Allergens in bold
Free from additives, nuts and gluten
Nutritional Information (per 100g):
Energy 483 kJ/234 kcal
of which: sugars 57.5g
of which: saturates 0.0g