Description
A simple and flavorful redcurrant sauce that pairs wonderfully with various dishes, whether served warm or chilled. This easy recipe requires minimal effort and results in a versatile sauce that can elevate both sweet and savory dishes.
Ingredients
Units
Scale
Main Ingredients:
- 8.82 ounces redcurrants (approx. 2 cups)
Additional Ingredients:
- 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.
- Cook Mixture: Cook the mixture for about 8 minutes, stirring often until the fruit softens and releases juice.
- Sieve and Cool: Remove from heat, cool for at least 10 minutes, then strain mixture through a fine-mesh sieve.
- Serve: Enjoy warm or cold. Refer to post for serving suggestions.
Notes
- You do NOT need to remove the stems from the redcurrants before cooking.
- Adjust sugar and vinegar to taste and dish pairing.
- Stir sauce frequently while cooking to prevent sticking.
- Sauce will thicken upon cooling, so allow it to rest for at least 10 minutes.
- Omit onion granules for dessert applications.
- Refrigerate for up to a week, or 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
