Native Currant Gastrique

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 250 ml (9 fl oz/1 cup) freshly squeezed and strained native currant juice
  • 75 ml ( fl oz) sherry vinegar
  • 50 g ( oz) caster (superfine) sugar

Method

Place all of the ingredients in a small saucepan over medium heat and reduce to 60 ml (2 fl oz/¼ cup). Set aside until needed.