Strawberries in Red Currant Sauce

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About

This technique works absolute miracles with strawberries all the year round, so when red currants are in season, make this syrup and freeze it to cheer yourself up in winter.


  • 2 cups fresh red currants, stemmed
  • 1 cup light sugar syrup
  • 2 cups fresh strawberries, hulled


Put the red currants in simmering sugar syrup, and cook 1 minute. Turn off the heat, let the currants sit 30 minutes, and then put them and the syrup though a nylon sieve.

Pour the warm, but not hot, currant sauce over the strawberries, cover, and let sit for 30 minutes, but no longer, in the refrigerator.