Ingredients with Measurements:
- 1 cup redcurrants
- 1/4 cup honey
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Fine mesh strainer
- Saucepan
Step-by-step instructions:
1. Rinse the redcurrants and remove any stems.
2. In a saucepan, combine the redcurrants, honey, and 1/4 cup of water.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer for 5-7 minutes, until the redcurrants have burst and the mixture has thickened slightly.
5. Remove the saucepan from the heat and let the mixture cool for a few minutes.
6. Pour the mixture through a fine mesh strainer into a clean saucepan, pressing on the solids to extract as much liquid as possible.
7. In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water until smooth.
8. Whisk the cornstarch mixture into the redcurrant mixture in the saucepan.
9. Place the saucepan back on the stove over medium heat and cook, stirring constantly, for 1-2 minutes, until the sauce has thickened to your desired consistency.
10. Remove the saucepan from the heat and let the sauce cool to room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat and low heat
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Per 1 tablespoon serving:
- Calories: 25
- Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0g
Substitutions for ingredients:
- Redcurrants can be substituted with other tart berries such as cranberries or raspberries.
- Honey can be substituted with maple syrup or agave nectar.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
- Add a splash of red wine for a deeper flavor.
- Add a tablespoon of balsamic vinegar for a tangy twist.
Tips and tricks:
- Be sure to press the solids through the strainer to extract as much liquid as possible.
- Adjust the thickness of the sauce by cooking it for more or less time.
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the sauce in a small bowl or pitcher alongside roasted meats or vegetables.
Garnishes:
Garnish with fresh redcurrants or a sprig of fresh herbs such as thyme or rosemary.
Pairings:
This sauce pairs well with roasted meats such as pork or chicken.
Suggested side dishes:
Serve with roasted vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the sauce is too thin, whisk in a little more cornstarch.
Food safety advice:
Be sure to wash the redcurrants thoroughly before using them in the recipe.
Food history:
Redcurrants are native to Europe and have been cultivated for centuries. They are often used in jams, jellies, and sauces.
Flavor profiles:
This sauce is sweet and tart with a hint of floral honey flavor.
Serving suggestions:
Serve this sauce alongside roasted meats or vegetables for a burst of flavor.
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