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Red currant sauce
Redcurrant sauce can be served with meat, used in desserts or served on its own, for example, with tea.
How to cook Red currant sauce
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.
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