Black Currant Cumberland Sauce
This sauce is easy to do, but needs to be cooled overnight for flavors to develop. Use either fresh currants or frozen currants.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
YIELD: 1 1/2 cups
UNITS: US
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DIRECTIONS
- Combine all ingredients in a large saucepan and bring to a boil, over medium high heat.
- Stir until sugar dissolves.
- Reduce heat to medium low and simmer until currants have popped and sauce thickens, about 15 minutes.
- Cool, cover, and refrigerate overnight.
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