Red Cur­rant Sauce

I have a red cur­rant bush grow­ing in my gar­den under­neath a trel­lis bear­ing a healthy grapevine. I haven’t yet found a use for the grapes other than eat­ing them raw but have made this deli­cious sauce using those tangy cur­rants for the past two summers.

This is excel­lent served with any choco­late dessert, driz­zled over ice cream or as a side­kick to your favourite tart or cake.

You could eas­ily dou­ble or triple this recipe. As usual, you’re welcome!

1 lb/500g (about 3 cups) red cur­rants
2 cups brown sugar
¹⁄₃ cup port
1 unpeeled orange, washed, quartered

Place all ingre­di­ents in heavy saucepan. Bring to boil over medium-high heat. Reduce heat to low; sim­mer, par­tially cov­ered, about 30 min­utes or until slightly thickened.

Cool, remove orange quar­ters, then pass through sieve using wooden spoon. Cool com­pletely. Store in cov­ered con­tainer in fridge.

Makes 15 to 20 serv­ings as sauce for dessert.

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