Redcurrant sauce, also known as redcurrant jelly is an English condiment, consisting of redcurrants, sugar and rosemary. Some recipes contain other ingredients such as red wine, white wine, port, mustard, lemon or orange zest or shallots. The sauce is traditionally eaten as part of a sunday roast, particularly with roast lamb, roast goose or roast turkey and an integral part of Christmas dinner in Britain. The sauce is also a popular accompaniment to all types of game. It is very similar, if somewhat simpler than the famous Cumberland and Oxford sauces. Perhaps due to the prominence that American food has gained within the last century, redcurrant sauce is often replaced by cranberry sauce.