Easy Redcurrant Sauce Recipe
This delicious, rich and tangy redcurrant sauce is extremely versatile and can be used in savoury as well as sweet recipes. It's made using a handful ingredients and ready in as little as 10 minutes!
Servings 6 servings
Calories 46kcal
Equipment
- Medium saucepan
- Fine mesh sieve
Ingredients
- 8.82 ounces redcurrants approx. 2 cups
- 1 tablespoon balsamic vinegar
- 2 tablespoons port
- 1½ tablespoons light brown sugar
- 2 tablespoons redcurrant jelly
- small pinch of onion granules
Instructions
- Place all the ingredients in a saucepan. Cook the mixture for about 8 minutes stirring often. The fruit will become very soft and release lots of juice.
- Remove from the heat and set aside to cool for at least 10 minutes then pour the mixture into a fine-mesh sieve and stir over a bowl to separate the pulp from the sauce. Serve warm or cold (see the post for serving ideas).
Notes
- You do NOT need to remove the stems from the redcurrant before cooking.
- Adjust the amount of sugar and balsamic vinegar according to preference and the kind of dish you are planning to serve it with.
- Stir the sauce often as it cooks to prevent it sticking to the pan.
- The sauce will be quite runny to start with but it will thicken as it cools so allow it to cool for at least 10 minutes before separating the pulp from the juice (it will have a better consistency).
- Omit the onion granules if you want to serve this sauce in a dessert dish.
- Serve warm or chilled.
- Once cooled keep refrigerated for up to a week. If you've added butter into the sauce use it within 3 days.
Nutrition
Serving: 1serving | Calories: 46kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 115mg | Fiber: 2g | Sugar: 8g | Vitamin A: 18IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 1mg