Recipe

Colombian-inspired Tropical Fruit Sauce

Exotic Fruit Medley: A Colombian Twist on Cumberland Sauce

4.3 out of 5

This recipe takes inspiration from the traditional English Cumberland Sauce and infuses it with the vibrant flavors of Colombian cuisine. The result is a delightful tropical fruit sauce that adds a burst of freshness and tanginess to any dish.

Sauce› Cumberland Sauce

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› English cuisine

Cuisine of the Americas› South American cuisine› Colombian cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

This Colombian-inspired Tropical Fruit Sauce differs from the original English Cumberland Sauce in several ways. Firstly, it replaces the traditional red currant jelly with a blend of tropical fruits like mangoes, oranges, and pineapple. Secondly, it incorporates Colombian spices like aji amarillo and cumin to give it a unique flavor profile. Lastly, it embraces the vibrant and tropical essence of Colombian cuisine, adding a refreshing twist to the classic English sauce. We alse have the original recipe for Cumberland Sauce, so you can check it out.

2 ripe mangoes, peeled and diced (400g) 2 ripe mangoes, peeled and diced (400g)
2 oranges, juiced and zested (120ml juice, 2 tbsp zest) 2 oranges, juiced and zested (120ml juice, 2 tbsp zest)
1 cup fresh pineapple, diced (150g) 1 cup fresh pineapple, diced (150g)
1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
1 teaspoon ground cumin 1 teaspoon ground cumin
1 tablespoon honey 1 tablespoon honey
1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
1 teaspoon cornstarch (optional, for thickening) 1 teaspoon cornstarch (optional, for thickening)
Salt, to taste Salt, to taste

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 0.5g, 0g
Carbohydrates (total, sugars): 30g, 25g
Protein: 1g
Fiber: 3g
Salt: 0.1g

Preparation

1.
In a saucepan, combine the diced mangoes, orange juice, orange zest, diced pineapple, aji amarillo paste, ground cumin, honey, and red wine vinegar.
2.
Bring the mixture to a simmer over medium heat, stirring occasionally.
3.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
4.
If desired, mix the cornstarch with a little water to create a slurry and add it to the sauce to thicken it. Stir well and cook for an additional 2-3 minutes.
5.
Remove from heat and season with salt to taste.
6.
Allow the sauce to cool before serving. It can be served at room temperature or chilled.

Treat your ingredients with care...

Mangoes — Choose ripe mangoes for the best flavor. Look for mangoes that are slightly soft to the touch and have a sweet aroma.
Aji Amarillo Paste — Aji amarillo is a Peruvian yellow chili pepper. If you can't find aji amarillo paste, you can substitute it with a mix of yellow bell pepper and a small amount of chili powder for a milder heat.

Tips & Tricks

For a spicier version, add a small amount of finely chopped jalapeno or habanero pepper.
Adjust the sweetness by adding more or less honey, depending on your preference.
If you prefer a smoother texture, blend the sauce in a blender or food processor until smooth.
This sauce can be stored in an airtight container in the refrigerator for up to one week.

Serving advice

Serve the Colombian-inspired Tropical Fruit Sauce alongside grilled chicken or pork for a burst of tropical flavor. It also pairs well with roasted vegetables or as a dipping sauce for empanadas.