Redcurrant Sauce is a traditional British recipe for a classic piquant sauce made from redcurrants cooked with sugar, vinegar, port wine and redcurrant jelly. The full recipe is presented here and I hope you enjoy this classic British version of: Redcurrant Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
As you're passing the mixture through the sieve you don't need to separate the redcurrants from their stems in this case.
Ingredients:
250g redcurrants (approximately 2 cups)
1 tbsp balsamic vinegar
2 tbsp port wine
1½ tbsp light brown sugar
2 tbsp redcurrant jelly
small pinch of onion granules
Method:
Combine all the ingredients in a saucepan. Place over medium heat and cook for about 8 minutes, stirring frequently.
The fruit will become very soft, releasing all their juice.
Take off the heat then set aside to cool for 10 minutes before pouring the mixture into a fine-meshed sieve set over a bowl. Stir the mixture in the sieve to extract as much liquid as possible. The pulp will be left behind in the sieve and the sauce will be in the bowl.
Adjust the levels of sugar and balsamic vinegar to your personal preference.
Serve warm with pork, venison, wild boar, turkey and duck meats.
