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
⅓ 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.
