Fresh Red Currant Sauce for Meat and Fish
A great way to enjoy in season fresh red currants is to make a sweet and tangy red currant sauce perfect for pork, venison, duck, salmon, chicken, and more!
Servings 8
Calories 75kcal
Ingredients
- 2 cups fresh red currants, washed
- 1 cup port, preferably ruby port
- 2 cloves garlic, smashed
- 1 small shallot, roughly chopped
- 1 tbsp balsamic vinegar
- 2 tsp orange zest, optional
- 2 tbsp granulated sugar, or to taste
Instructions
- *There is no need to stem the currants.*
- Add all ingredients to a medium saucepan. Bring to a boil. Then reduce the heat and let simmer for 10 minutes.
- Strain the sauce through a fine mesh strainer. Discard the solids.
- Pour the sauce back into the saucepan and bring to a simmer. Simmer until reduced by about half, around 10 minutes.
- Taste and add more sugar if needed.
Notes
- Orange zest: If you choose not to add the orange zest, add 2 tablespoons of orange juice to the saucepan instead.
- Currants: You can use all red currants or a mix of red and white currants in the sauce.
- Herbs: I don't use any herbs in the sauce. However, a sprig or two of fresh thyme and/or rosemary is a nice addition. Add the herbs with the rest of the ingredients at the beginning.
Nutrition
Calories: 75kcal