Savory Black Currant Sauce Recipes

RASPBERRY CURRANT SAUCE

Raspberry Currant Sauce image

This sauce is usually served with Finnish or Danish rice pudding. When I made this with Finnish rice pudding, my husband said I could forget the pudding, but begged that I keep making the raspberry currant sauce on a regular basis! It can also be made with fresh raspberries or cranberries, fresh or frozen. Serve on vanilla ice cream, pound cake, or over fresh berries.

Provided by QuiltnDD

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 45m

Yield 8

Number Of Ingredients 4

Ingredients

1 (10 ounce) package frozen unsweetened raspberries, thawed
½ cup red currant jelly
1 tablespoon cold water
1 ½ teaspoons cornstarch

Steps:

Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

Nutrition Facts : Calories 70.9 calories, Carbohydrate 17.7 g, Fiber 0.9 g, Protein 0.5 g, Sodium 0.6 mg, Sugar 14.6 g

SAVORY BLACK CURRANT SAUCE

Savory Black Currant Sauce image

This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.

Provided by GREG IN SAN DIEGO

Categories Sauces

Time 25m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 large shallots, minced
3 garlic cloves, minced
1/4 cup brandy
1/2 cup black currant jelly
1/4 cup Dijon mustard
1/4 cup dry white wine
salt & freshly ground black pepper, to taste

Steps:

Melt the butter in a medium size heavy saucepan over medium heat.
Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
Stir in the brandy, jelly, mustard and wine.
Simmer over low heat for 10 minutes.
Season with salt and pepper.
Serve warm.

Nutrition Facts : Calories 240.3, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 231.6, Carbohydrate 34.2, Fiber 1, Sugar 22.1, Protein 1.3

BLACK CURRANT CUMBERLAND SAUCE

Black Currant Cumberland Sauce image

Provided by Indrani Sen

Categories easy, condiments, dips and spreads

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

Ingredients

12 ounces (about 2 cups) fresh or frozen black currants, stems removed
3/4 cup packed dark brown sugar
Juice and finely grated zest of 1 large blood orange or other orange
1/2 cup plus 1 tablespoon ruby port wine

Steps:

In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.
Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

Nutrition Facts : @context http, Calories 336, UnsaturatedFat 0 grams, Carbohydrate 80 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 20 milligrams, Sugar 59 grams

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE

Savoury Tenderloin With Red Currant Sauce image

Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.

Provided by Cecily Parsley

Categories Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb pork tenderloin, well trimmed
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon savory
1/2 teaspoon marjoram
1/2 teaspoon salt
1 pinch frehly ground pepper
1/2 cup chopped fresh parsley
1/3 cup currant jam (red or black) or 1/3 cup jelly (red or black)
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1 pinch salt
1 pinch freshly cracked black pepper

Steps:

Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

BLACK CUMBERLAND SAUCE

Black Cumberland Sauce image

My 'Black Cumberland' version of the traditional red currant Cumberland sauce, uses black currants and some very browned onions. Serve this sauce, hot or cold, alongside any meat roast.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 teaspoon vegetable oil
½ cup minced onion
⅓ cup red wine
1 cup black currant jelly
2 oranges, zested and juiced
1 lemon, zested and juiced
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper, or to taste
¼ teaspoon mustard powder
¼ teaspoon ground ginger
1 pinch cayenne pepper
salt to taste

Steps:

Heat vegetable oil in large saucepan over medium heat. Cook and stir onions in the hot oil, until nearly dark brown, 10 to 15 minutes.
Pour wine into the saucepan, bring to a simmer and cook until reduced by half, about 1 minute; remove pan from heat.
Stir currant jelly, orange juice, orange zest, lemon zest, lemon juice, brown sugar, black pepper, mustard powder, ginger, cayenne pepper, and salt into onion mixture until combined.
Bring sauce to a boil; remove from heat.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 41.8 g, Fat 0.9 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 36.9 g

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