Description
A simple and flavorful recipe for Easy Redcurrant Sauce that adds a burst of freshness to your dishes. This versatile sauce pairs perfectly with both sweet and savory dishes.
Ingredients
Units
Scale
Redcurrant Sauce:
- 8.82 ounces redcurrants (approx. 2 cups)
- 1 tablespoon balsamic vinegar
- 2 tablespoons port
- 1 1/2 tablespoons light brown sugar
- 2 tablespoons redcurrant jelly
- small pinch of onion granules
Instructions
- Combine Ingredients: Place all the ingredients in a saucepan.
- Sieve the Sauce: Remove from heat and let it cool for at least 10 minutes. Pour the mixture into a fine-mesh sieve over a bowl to separate the pulp from the sauce.
- Serve: Serve warm or cold. See post for serving ideas.
Cook the mixture for about 8 minutes, stirring often until the fruit is soft and releases juice.
Notes
- You do NOT need to remove the stems from the redcurrants before cooking.
- Adjust sugar and balsamic vinegar to taste and dish pairing.
- Stir often while cooking to prevent sticking.
- The sauce will thicken as it cools, so allow at least 10 minutes before separating pulp from juice for better consistency.
- Omit onion granules for dessert dishes.
- Can be served warm or chilled.
- Refrigerate for up to a week; use within 3 days if butter is added.
Nutrition
- Serving Size: 1 serving
- Calories: 46 kcal
- Sugar: 8g
- Sodium: 3mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
