Red currant sauce
Redcurrant sauce can be served with meat, used in desserts or served on its own, for example, with tea.
Ingredients
- lemon (peel)
- 2 tbsp. Sahara
- juice of half an orange
- 150 ml of port wine
- 1 cup redcurrant jelly
- 0.5 tsp grated ginger
- 1.5 tsp starch
- 2-3 buds of cloves
- 1 tsp mustard seed
- 1 st. l. orange liqueur
- allspice
Cooking
Step 1
Cut the lemon peel into strips. Mix sugar and juice of half an orange in a saucepan, pour over port wine, season with a few peas of Jamaican pepper, cloves, mustard seeds.
Step 2
Bring to a boil, remove from heat and let cool. Strain the broth, add 1 glass of red currant jelly and simmer until the jelly dissolves.
Step 3
Add starch diluted with orange liqueur and bring the mixture to a boil while stirring constantly. Cook for no more than 2 minutes, until the sauce thickens and is uniform. Remove the saucepan from the heat, add the zest and grated ginger. Stir, let it brew for 20-30 minutes. and pass through a sieve.