Blackcurrant sauce

• 1 lb (450 g) blackcurrants
• ¾ pint (400

Strip the blackcurrants from their stems with a fork. Put the water and sugar into a saucepan and stir over low heat until the sugar has dissolved. Add the blackcurrants and bring to the boil, then lower the heat and simmer for about 10 minutes, or until the berries are quite soft.

Press the fruit and syrup through a nylon sieve to make a thin Purée. Return the Purée to the rinsed sauce