Red Currants & Ruby Port Sauce
The season for red currants is a short one so it’s always a privilege to be able to get my hands on them in the summer.
It brings me a childlike sense of joy to have home grown food on my plate - especially in the form of little red jewels that brighten up any day. One winter, I had some leftover port and a glut of red currants that I’d excitedly tucked away in the freezer. I knew exactly what I wanted to do with them - so here we go!
Ingredients
120ml Sandeman Ruby Port
200g red currants, stems off
Zest of 1 orange
1 tsp balsamic vinegar
30-40ml maple syrup
Juice of half an orange (optional)
Small cinnamon stick
Method
Place the ingredients for the sauce (except for the orange juice & maple syrup) in a small pan and bring to a boil, simmer for about 5 mins and carefully squish the currants with a spoon or fork as they soften.
Using the back of a spoon, press through a fine sieve and pour the strained liquid back into the pan with a splash or all of the orange juice and half the maple syrup. Simmer on a low heat for about 20 mins. Leave to cool for about 5-7 mins.
Stir in more maple syrup to taste and leave aside to cool.
Once cold, it can be stored in an airtight jar in the fridge for about 4-5 days.
This sauce is a deep, sultry, burgundy colour and will pair beautifully with the richness of a dark chocolate tart or pud or even bring a touch of freshness poured over some good quality vanilla ice cream.
I’d love to know what you pour this over if you make it! Enjoy.xxx
