Black Currant Sauce

Name: Black Currant Sauce
Yield: 4 cups (960 ml)
Ingredients: 10 ounces (285 g) granulated sugar; About ¾ cup (180 ml) dry white wine; 1 tablespoon (8 g) cornstarch; 2 pounds (910 g) fresh or frozen black currants; 2 pounds (910 g) fresh or frozen black currants

Preparation info

4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

If you use fresh currants, remove the stems before weighing the berries. If fresh berries are unavailable, use IQF frozen berries, which are stemless and do not contain sugar. Do not thaw the berries before weighing; once thawed, the juice separates and collects at the bottom of the container.

Ingredients

2 pounds (910 g) fresh or frozen black currants
About ¾ cup

Sauce
Vegan
Gluten-free

Method

Puree the currants, strain through a fine mesh strainer, and discard the solids. You should have close to 2¼ cups (540 ml) juice; add wine if needed to make this amount.
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