17 Jul 2007 10:07 pm

Savory Red Current Sauce

1 pint red currents
1tbl olive oil
1 shallot – minced
1 tbl dry sherry
2 Tbl brown sugar (or to taste)
1/4 – 1/2 tsp orange zest

Gentry remove the currents from their stems and rinse. Cook the minced shallot in the olive oil over medium-low heat until translucent & fragrant. Add the currents, sherry, sugar and orange zest and cook over low heat until the mixture is cooked down, stirring frequently and gently mashing the berries, for 15 to 20 minutes. Add more sugar as desired for a sweeter sauce. Allow to cool slightly, then strain through a sieve, pressing the mixture with the back of a spoon to press through as much juice as possible. Spoon atop grilled porkchops or duck.

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