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Nutrition Facts
Serving Size 1 (61g) Recipe makes 8 servings
Calories 92
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 172mg		4%
Total Carbohydrate 23.5g		7%
	Dietary Fiber 1.6g	6%
	Sugars 20.8g
Protein 0.5g		1%
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Red Currant Sauce

Recipe #329737 | 30 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Peter J
Oct 9, 2008

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.

SERVES 8 , 1 1/2 cups (change servings and units)

Ingredients

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.

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Featured Reviews for This Recipe

From: Derf

On Jul 12, 2009

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.

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