Red Currant Sauce

Salsa di Ûe Ribis

Preparation info
  • Makes about

    2 cups

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

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.


  • 1 pound/450 g red currants
  • ¾ cup/175


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.