Red Currant Mint Dipping Sauce Recipes

RED CURRANT SAUCE

Red Currant Sauce image

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.

Provided by Peter J

Categories Sauces

Time 30m

Yield 1 1/2 cups, 8 serving(s)

Number Of Ingredients 3

Ingredients

300 g red currants
150 g brown sugar
3 tablespoons malt vinegar

Steps:

Combine ingredients in medium saucepan.
Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
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.

Nutrition Facts : Calories 92.9, Fat 0.1, Sodium 8, Carbohydrate 23.5, Fiber 1.6, Sugar 20.8, Protein 0.5

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