Bo Friberg

Red Currant Sauce

Preparation info
  • Yield:

    4 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

If you use fresh currants here, remove the stems before weighing the berries. If fresh are not available, use IQF frozen berries, which are stemless and do not contain sugar, and do not thaw before weighing, unless you will be using the entire package. Once thawed, the juice separates from the berries and collects at the bottom.

Ingredients

  • 2 pounds (910 g) fresh or frozen red currants
  • 1 tablespoon

Method

  1. Puree the currants, strain through a fine mesh strainer, and discard the solids. You should have close to 2¼ cups (540 ml) of juice; adjust as necessary.
  2. Dissolve the corn