12 Delicious Black Cumberland Sauce Recipes

Venture into the rich and savory world of Black Cumberland sauce with our roundup of 12 mouthwatering recipes that promise to elevate your meals from ordinary to extraordinary. Whether you’re dressing up a weeknight dinner or impressing guests at your next gathering, these versatile sauces are your secret weapon. Ready to transform your cooking? Let’s dive into these delicious creations that are sure to become staples in your kitchen.

Black Cumberland Sauce Glazed Ham

Perfect for those special occasions or when you’re just feeling fancy, this Black Cumberland Sauce Glazed Ham is a showstopper that’s surprisingly simple to pull off. You’ll love the sweet and tangy glaze that caramelizes into a sticky, flavorful crust.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup Black Cumberland sauce
• 1/2 cup dark brown sugar, packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp ground cloves

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third of the oven.
2. Place the ham on a rack in a roasting pan, fat side up. Score the fat in a diamond pattern, about 1/4 inch deep, to help the glaze penetrate.
3. In a small saucepan over medium heat, combine the Black Cumberland sauce, dark brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Stir until the sugar dissolves and the mixture is smooth, about 3 minutes.
4. Brush half of the glaze over the ham, making sure to get into the scored lines. Reserve the remaining glaze.
5. Bake the ham, uncovered, for 1 hour and 30 minutes, basting with the reserved glaze every 30 minutes. Tip: For an even caramelization, rotate the pan halfway through cooking.
6. Increase the oven temperature to 425°F and bake for an additional 15 minutes, or until the glaze is bubbly and dark caramel in color. Tip: Keep an eye on it to prevent burning.
7. Remove the ham from the oven and let it rest for 15 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist ham.

The ham comes out with a glossy, crackling crust that gives way to tender, juicy meat beneath. Serve it sliced thin with the pan drippings drizzled over, or thick for a hearty main. Either way, it’s bound to be the star of the table.

Roast Duck with Black Cumberland Sauce

Craving something luxurious yet comforting for dinner? This roast duck with black Cumberland sauce is a showstopper that’s surprisingly straightforward to make, blending rich flavors with a touch of elegance.

Ingredients

• 1 whole duck (about 5 lbs), patted dry
• 2 tbsp clarified butter, melted
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup black currant jelly
• 1/4 cup port wine
• 1 tbsp orange zest, finely grated
• 1 tsp ginger, freshly grated
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the duck all over with clarified butter, then season with sea salt and black pepper.
3. Place the duck on a rack in a roasting pan, breast side up. Roast for 2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C) at the thigh.
4. While the duck roasts, combine black currant jelly, port wine, orange zest, ginger, allspice, and cayenne pepper in a small saucepan over medium heat. Stir until the jelly melts and the sauce thickens slightly, about 5 minutes. Keep warm.
5. Remove the duck from the oven and let it rest for 10 minutes before carving.
6. Serve the carved duck with the warm black Cumberland sauce drizzled over the top.

Every bite of this dish offers a perfect balance of crispy skin, tender meat, and the sweet-spicy kick of the sauce. Try serving it with a side of roasted root vegetables to round out the meal.

Black Cumberland Sauce Meatballs

Ever find yourself craving something that’s both comforting and a bit fancy? These Black Cumberland Sauce Meatballs are your answer, combining juicy meatballs with a rich, tangy sauce that’s sure to impress.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 1 cup Black Cumberland sauce
• 1 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, panko breadcrumbs, whole milk, lightly beaten egg, Dijon mustard, kosher salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet as you go. Tip: Wet your hands slightly to prevent sticking.
4. Heat the clarified butter in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per batch. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Transfer the browned meatballs back to the baking sheet and bake in the preheated oven for 10 minutes, or until cooked through.
6. While the meatballs bake, warm the Black Cumberland sauce in the same skillet over low heat, scraping up any browned bits for extra flavor.
7. Once the meatballs are done, toss them gently in the warmed sauce until evenly coated.
8. Garnish with freshly chopped parsley before serving. Tip: Serve over creamy mashed potatoes or as an elegant appetizer with toothpicks.

Great for any occasion, these meatballs are wonderfully tender with a sauce that’s both sweet and peppery. Try them atop a bed of polenta for a twist on the classic presentation.

Grilled Salmon with Black Cumberland Sauce

Wow, you’re going to love this grilled salmon with black Cumberland sauce—it’s a showstopper that’s surprisingly simple to whip up. Perfect for those summer evenings when you want something a bit fancy without the fuss.

Ingredients

• 4 (6-ounce) wild-caught salmon fillets, skin-on
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup black currant jelly
• 1 tablespoon Dijon mustard
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Brush the salmon fillets with olive oil and season both sides with salt and pepper.
3. Place the salmon skin-side down on the grill. Close the lid and cook for 4 minutes. Tip: Resist the urge to move the fillets; this ensures a perfect sear.
4. While the salmon cooks, combine black currant jelly, Dijon mustard, orange zest, orange juice, Worcestershire sauce, ground ginger, and cayenne pepper in a small saucepan over medium heat. Stir until the jelly melts and the sauce is smooth, about 3 minutes.
5. Flip the salmon carefully and cook for another 3-4 minutes, or until the fish flakes easily with a fork. Tip: The internal temperature should reach 145°F for perfectly cooked salmon.
6. Remove the salmon from the grill and let it rest for 2 minutes. Tip: Resting allows the juices to redistribute, ensuring moist, flavorful fish.
7. Drizzle the black Cumberland sauce over the salmon or serve it on the side for dipping.

Outstanding in both flavor and presentation, this dish boasts a crispy skin with tender, flaky flesh beneath. The sauce adds a sweet and tangy contrast that’s downright addictive. Try serving it over a bed of wild rice or with a side of grilled asparagus for a complete meal.

Black Cumberland Sauce BBQ Ribs

Craving something smoky, sweet, and utterly unforgettable? These Black Cumberland Sauce BBQ Ribs are your next weekend project, promising fall-off-the-bone tenderness with a glossy, finger-licking glaze.

Ingredients

• 2 racks of St. Louis-style pork ribs, membrane removed
• 1 cup ketchup
• 1/2 cup blackcurrant jelly
• 1/4 cup Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 cup apple cider vinegar
• 1 tbsp clarified butter
• 1/2 cup dark brown sugar, packed
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your smoker to 225°F, using hickory wood chips for a deep smoky flavor.
2. Season the ribs evenly with sea salt and freshly ground black pepper on both sides.
3. Place the ribs in the smoker, bone side down, and smoke for 3 hours, maintaining a consistent temperature.
4. While the ribs smoke, combine ketchup, blackcurrant jelly, Worcestershire sauce, Dijon mustard, smoked paprika, ground cumin, cayenne pepper, apple cider vinegar, clarified butter, and dark brown sugar in a saucepan over medium heat.
5. Simmer the sauce for 20 minutes, stirring occasionally, until it thickens slightly.
6. After 3 hours, brush the ribs generously with the Black Cumberland sauce.
7. Continue smoking for another hour, applying a second coat of sauce after 30 minutes.
8. Remove the ribs from the smoker and let them rest for 10 minutes before slicing.

You’ll love the sticky, caramelized exterior giving way to tender, juicy meat beneath. Serve these ribs with a side of coleslaw and cornbread for the ultimate BBQ feast.

Venison Steak with Black Cumberland Sauce

Feeling adventurous in the kitchen? You’re in for a treat with this venison steak paired with a rich Black Cumberland sauce—a game-changer for your dinner rotation.

Ingredients

• 2 venison steaks, about 1 inch thick
• 1 tbsp clarified butter
• 1/2 cup red currant jelly
• 1/4 cup port wine
• 1 tbsp Dijon mustard
• 1 tsp freshly grated orange zest
• 1/4 tsp ground ginger
• 1/4 tsp cayenne pepper
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to warm the plates for serving.
2. Season the venison steaks generously with salt on both sides.
3. Heat clarified butter in a heavy skillet over medium-high heat until it shimmers.
4. Sear the steaks for 3 minutes per side for medium-rare, or until desired doneness. Tip: Avoid moving the steaks to ensure a perfect crust.
5. Transfer the steaks to the warmed plates and let them rest.
6. In the same skillet, reduce the heat to medium and add red currant jelly, port wine, Dijon mustard, orange zest, ground ginger, and cayenne pepper.
7. Simmer the sauce for 5 minutes, stirring constantly, until it thickens slightly. Tip: Use a whisk to incorporate all the ingredients smoothly.
8. Drizzle the Black Cumberland sauce over the rested venison steaks. Tip: For an extra touch, garnish with fresh orange slices.

Great for a special occasion, the venison is tender and gamey, perfectly balanced by the sweet and spicy sauce. Try serving it with roasted root vegetables for a hearty meal.

Black Cumberland Sauce Stuffed Chicken

Kickstart your dinner with a dish that’s as impressive as it is delicious. You’ll love how the rich Black Cumberland sauce brings a sweet and tangy depth to the tender, juicy chicken.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup Black Cumberland sauce
• 1/4 cup clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmigiano-Reggiano

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, make a horizontal slit in each chicken breast to create a pocket for stuffing.
3. Season the inside of each pocket with sea salt and black pepper, enhancing the chicken’s flavor.
4. Gently spoon 2 tablespoons of Black Cumberland sauce into each chicken breast, ensuring even distribution.
5. Secure the openings with toothpicks to keep the stuffing inside during cooking.
6. Heat clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
7. Sear the chicken breasts for 3-4 minutes on each side until golden brown, locking in juices.
8. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. In a small bowl, mix panko breadcrumbs and Parmigiano-Reggiano for a crispy topping.
10. Sprinkle the breadcrumb mixture over the chicken and broil for 2-3 minutes until golden and crispy.

Relish the contrast of the crispy, cheesy crust against the succulent chicken and the burst of flavor from the Black Cumberland sauce. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s sure to impress.

Pork Tenderloin with Black Cumberland Sauce

Kick off your culinary adventure with this elegant yet approachable pork tenderloin, draped in a rich Black Cumberland sauce. It’s a dish that promises to impress without the fuss, perfect for a cozy dinner or a special occasion.

Ingredients

• 1.5 lbs pork tenderloin, trimmed
• 2 tbsp clarified butter
• 1 cup port wine
• 1/2 cup black currant jelly
• 1 tbsp Dijon mustard
• 1 tsp orange zest, finely grated
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and season the pork tenderloin generously with salt.
2. Heat clarified butter in a large oven-proof skillet over medium-high heat until shimmering.
3. Sear the pork tenderloin on all sides until golden brown, about 3 minutes per side. Tip: Don’t move the pork too soon to ensure a good crust forms.
4. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
5. While the pork roasts, combine port wine, black currant jelly, Dijon mustard, orange zest, ground ginger, and cayenne pepper in a small saucepan over medium heat.
6. Simmer the sauce, stirring occasionally, until it reduces by half and coats the back of a spoon, about 10 minutes. Tip: Keep an eye on the sauce to prevent burning.
7. Remove the pork from the oven and let it rest for 5 minutes before slicing. Tip: Resting ensures juicy, tender meat.
8. Slice the pork and serve drizzled with the Black Cumberland sauce.

Outstanding in both flavor and presentation, this dish offers a succulent pork tenderloin with a sauce that’s a delightful balance of sweet, tangy, and spicy. Try serving it over a bed of creamy polenta for a complete meal that’s sure to wow.

Black Cumberland Sauce Lamb Chops

Feeling fancy but want something easy to whip up? These Black Cumberland Sauce Lamb Chops are your ticket to a gourmet meal without the fuss.

Ingredients

• 4 lamb loin chops, 1 inch thick
• 1/4 cup black currant jelly
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp ground ginger
• 1/4 cup port wine
• 1 tbsp clarified butter
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting the lamb chops.
2. Season both sides of the lamb chops with salt and freshly ground black pepper.
3. Heat clarified butter in an oven-proof skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the lamb chops for 3 minutes on each side to achieve a golden-brown crust.
5. Transfer the skillet to the preheated oven and roast for 6 minutes for medium-rare, or until desired doneness.
6. While the lamb roasts, combine black currant jelly, Dijon mustard, Worcestershire sauce, ground ginger, and port wine in a small saucepan over low heat.
7. Stir the sauce continuously until the jelly melts and the mixture is smooth, about 5 minutes.
8. Remove the lamb chops from the oven and let them rest for 5 minutes to allow the juices to redistribute.
9. Drizzle the Black Cumberland sauce over the lamb chops before serving.

Lamb chops with Black Cumberland sauce offer a perfect balance of savory and sweet, with a tender texture that melts in your mouth. Serve them alongside roasted root vegetables or a crisp arugula salad for a complete meal that’s sure to impress.

Beef Wellington with Black Cumberland Sauce

Just when you thought Beef Wellington couldn’t get any more indulgent, here comes the Black Cumberland sauce to elevate it to new heights. This dish is a showstopper, perfect for when you want to impress without stressing.

Ingredients

• 1 (2 lb) center-cut beef tenderloin, trimmed
• 2 tbsp Dijon mustard
• 1 tbsp clarified butter
• 8 oz cremini mushrooms, finely chopped
• 2 shallots, minced
• 1 tbsp fresh thyme leaves
• 1/2 cup dry red wine
• 6 oz duck liver pâté
• 1 sheet puff pastry, thawed
• 1 pasture-raised egg, lightly beaten
• 1/2 cup black currant jelly
• 1 tbsp port wine
• 1 tsp grated orange zest
• 1/2 tsp ground allspice

Instructions

1. Preheat your oven to 425°F (220°C). Season the beef tenderloin generously with salt and pepper.
2. Heat clarified butter in a large skillet over high heat. Sear the beef on all sides until deeply browned, about 2 minutes per side. Transfer to a plate and brush with Dijon mustard.
3. In the same skillet, sauté mushrooms, shallots, and thyme until the mushrooms release their moisture and it evaporates, about 10 minutes. Deglaze with red wine, scraping up any browned bits, and cook until the wine is nearly evaporated. Let cool slightly, then mix in the duck liver pâté.
4. Roll out the puff pastry on a floured surface to a 12×16-inch rectangle. Spread the mushroom mixture in the center, place the beef on top, and wrap the pastry around it, sealing the edges with beaten egg. Brush the outside with more egg.
5. Bake on a parchment-lined baking sheet until the pastry is golden and the beef reaches an internal temperature of 125°F (52°C) for medium-rare, about 25-30 minutes. Let rest for 10 minutes before slicing.
6. For the Black Cumberland sauce, combine black currant jelly, port wine, orange zest, and allspice in a small saucepan over low heat. Stir until the jelly melts and the sauce is smooth, about 5 minutes.

Golden and flaky on the outside, tender and juicy inside, this Beef Wellington is a masterpiece. The Black Cumberland sauce adds a sweet and tangy contrast that’s simply irresistible. Serve it with a side of roasted root vegetables for a complete meal that’s as beautiful as it is delicious.

Black Cumberland Sauce Glazed Turkey

Feeling like shaking up your holiday menu or just craving something uniquely delicious? This Black Cumberland Sauce Glazed Turkey is a game-changer, blending rich, tangy flavors with the succulent juiciness of perfectly roasted turkey.

Ingredients

• 1 whole turkey (12-14 lbs), patted dry
• 1 cup Black Cumberland sauce
• 1/2 cup clarified butter, melted
• 2 tbsp fresh thyme leaves
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1/2 cup dry red wine

Instructions

1. Preheat your oven to 325°F (163°C). Ensure the turkey is at room temperature for even cooking.
2. In a small bowl, mix the clarified butter with thyme, sea salt, and black pepper. Rub this mixture all over the turkey, including under the skin for maximum flavor.
3. Place the turkey on a rack in a roasting pan, breast side up. Pour the red wine into the bottom of the pan to keep the turkey moist during roasting.
4. Roast the turkey in the preheated oven, basting every 30 minutes with pan juices, for about 3 hours or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
5. During the last 30 minutes of roasting, brush the turkey generously with Black Cumberland sauce for a glossy, flavorful glaze.
6. Once done, let the turkey rest for 20 minutes before carving to allow the juices to redistribute.

Out of the oven, this turkey boasts a crispy, caramelized exterior thanks to the glaze, while the meat remains incredibly tender and flavorful. Serve it with a side of roasted vegetables or a light salad to complement the rich sauce.

Black Cumberland Sauce and Mushroom Pasta

Black Cumberland sauce and mushroom pasta is the kind of dish that turns a regular dinner into something special. You’ll love how the rich, tangy sauce pairs with the earthy mushrooms and al dente pasta.

Ingredients

• 8 oz cremini mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1 shallot, finely minced
• 1 cup dry red wine
• 1/2 cup black currant jelly
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 12 oz dried fettuccine
• 1/4 cup heavy cream
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium heat. Add the clarified butter and let it melt.
2. Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until they’re golden brown and have released their moisture.
3. Stir in the minced shallot and cook for another 2 minutes, until softened.
4. Pour in the dry red wine, scraping the bottom of the skillet to deglaze. Let it simmer for 5 minutes, allowing the alcohol to evaporate.
5. Whisk in the black currant jelly, Dijon mustard, and Worcestershire sauce. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Meanwhile, cook the fettuccine in a large pot of salted boiling water for 8-10 minutes, until al dente. Drain, reserving 1/2 cup of the pasta water.
7. Reduce the heat under the skillet to low. Stir in the heavy cream and let it warm through for 2 minutes.
8. Add the cooked fettuccine to the skillet, tossing to coat in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
9. Season with salt and freshly ground black pepper to taste. Serve immediately.

Delight in the creamy texture and the balance of sweet and tangy flavors in every bite. For an extra touch, garnish with a sprinkle of fresh thyme or a drizzle of truffle oil.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Black Cumberland Sauce Recipes offers just that! From classic to creative, there’s a recipe here to tantalize every taste bud. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!