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Red Currant Sauce

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“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.”
READY IN:
30mins
SERVES:
8
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

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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