Redcurrant Sauce

This recipe is such a simple and quick accompaniment for your Christmas day dinner or cheese board.  I know it’s only October but if  like me you love to cook then the preparations start now 🙂

Redcurrants are such a beautiful fruit, so vibrant and the taste is tart and tangy. Therefore when making this recipe I made sure I didn’t add too much sugar as it would be a shame to lose the flavour and the tartness.

I also added a little zest of orange for a slight orange flavour, and lemon zest as a thickener…..this is not a jam so I am not using too much lemon/ or any pectin or jam sugar, but at the same time I do not want the sauce to be too runny. This is more like a chutney consistency; in between a jam and a sauce.  The colour is amazing and bright and the taste is delicious….

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Servings 1 jar

Time 20-25 minutes 

Difficulty easy

Ingredients:

400g Fresh Redcurrants

250g Caster Sugar

1 Orange

1 Lemon

Method:

Pull the fruit off the stalks and wash, you can leave the heads on them.

Take a potato peeler and peel 3 strips of orange zest and 2 of lemon.

Take a couple of spoonfuls of the redcurrants and set aside for later.

Put the rest of the fruit in a pan with the sugar and all of the zest.  Bring to a boil.

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Let this bubble away for 10 minutes.  Skim away any foam from the pan as this will dis-colour your sauce.

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Add the rest of the redcurrants, simmer for another 5-10 minutes but no longer as you want the fruit to keep its form.

Carefully remove the lemon and orange.

Jar up!! You can pop into a sterilised jar if making in advance.

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Enjoy!!!

xxx

PRINTER FRIENDLY OPTION

Redcurrant Sauce

  • Servings: 1 jar
  • Difficulty: easy
  • Print

2015-10-25 16.25.16

by Lululemonandlace

Ingredients:

400g Fresh Redcurrants

250g Caster Sugar

1 Orange

1 Lemon

Method:

Pull the fruit off the stalks and wash well, you can leave the heads on them.

Take a potato peeler and peel 3 strips of orange zest and 2 of lemon.

Take a couple of spoonfuls of the redcurrants and set aside for later.

Put the rest of the fruit in a pan with the sugar and all of the zest.  Bring to a boil.

Let this bubble away for 10 minutes.  Skim away any foam from the pan as this will dis-colour your sauce.

Add the rest of the redcurrants, simmer for another 5-10 minutes but no longer as you want the fruit to keep its form.

Carefully remove the lemon and orange.

Jar up!! You can pop into a sterilised jar if making in advance.

Lulu xxx

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