Red Currant Sauce

Peter J's Note:

Recipe I came up with to serve with a chicken dish but I think it would be also suited to other poulty and game meats. I didn't use a great amount of sugar so the sauce retains a bit of tartness from the currants which was what I was after rather than anything too sweet. Note that it's quite a thin sauce rather than a thick one, aimed at things like rice and battered items that will soak it up, but you could always thicken it with cornflour.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Serves: 8

Yield: 1.5 cups

• 300 g red currants
• 150 g brown sugar
• 3 tablespoons malt vinegar

Directions:

1. Combine ingredients in medium saucepan.
2. Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
3. I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

Reviews

[Derf]

mmm 5 star all the way! outstanding flavour , tart , just the way we like it! i was given some fresh red currants, this recipe was just what I was looking for, I served it over basa fish, with steamed veggies and garlic brown rice. The sauce was perfect with the basa fish. I will freeze the left over sauce to enjoy again. Thanks for posting a delightful way to use red currants!! I will make it again.