Bo Friberg

Red Currant Sauce

Preparation info

  • 4 cups

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

If you use fresh red currants in this sauce, remove the stems before weighing the berries. If fresh are not available, use IQF berries, which are stemless and do not contain sugar; do not thaw before weighing. Once thawed, the juice separates from the berries and collects at the bottom of the container.

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) juice; adjust as necessary by adding water if you need mor