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2 cups
Easy
By Fred Plotkin
Published 2001
This is a popular sauce throughout the region because it lends sweetness as a garnish to certain meats. It is often served in tandem with horseradish sauce. Together, they are wonderful with hot baked or boiled ham, or with slices of prosciutto made from game.
Combine the currants, wine, vinegar, sugar, lemon zest, and salt in a saucepan. Simmer, stirring constantly, until the sauce thickens and reduces by half. The cooking time will depend on the thickness of the currants you use. Serve hot, tepid, or cool.