When Life Hands You Currants…

…okay, so really, when does life hand you currants? But let’s just say perhaps it does. Or you pick up a pint at the farmer’s market, because you were seduced by their ruby red beauty. Despite the fact that you really have no idea what you might make with them? Or what they even taste like for that matter.

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Completely hypothetical, of course.

Sure you could sprinkle a few into a fruit salad.

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But you can do that with any fruit. I wanted to create something with them. Fortunately, my good friend Jill suggested I make a sauce. She is wise when it comes to creating in the kitchen, so I tucked that idea away in my brain.

When I picked up a brie & apple stuffed chicken cordon at Meridian Meats this past week, something triggered that thought of making a red currant sauce. Seemed it would be a great finishing touch to my Sunday night meal. So I set out looking up red currant sauces online, and found that many involved some sort of alcohol – wine, port, orange liqueur. So I surveyed the offerings at my cousin’s house, and found an apple liqueur.

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Since my chicken was stuffed with apples, this seemed like the obvious choice.

Fast forward 30 min later, and I was serving up a gorgeous red sauce on top of my cordon, with some brown rice and steamed broccoli.

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The sauce was sweet, yet tart, and provided a great contrast with the creamy cheese oozing out of the chicken. It was also quite nice mixed into the rice as well.

Of course, I only needed a few tablespoons to finish my meal, so what do do with the rest of the sauce?

How about a Greek yogurt, nectarine, and red currant sauce parfait?

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Or dolloped with peanut butter on top of a bowl of nectarine filled oatmeal.

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All were delightful. I bet it would be great with a roasted pork tenderloin, or as a replacement for cranberry sauce with a holiday turkey. Or perhaps on an ice cream sundae – if I’d had some good vanilla ice cream around, I totally would have tried it out!

 

Easy Red Currant Sauce

makes approx 1 1/2 cups

This versatile sauce is easy to make, and only requires a few ingredients. Try it out with poultry or pork dishes, fancy up a bowl of morning oatmeal or yogurt, or try it on top of some ice cream or pound cake for dessert.

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  • 2 cups fresh red currants
  • 1/3 cup apple liqueur
  • 1/4 – 1/3 cup sugar
  • 2 tsp lemon zest
  • juice of 1/2 lemon
  • pinch of sea salt

1. Combine all ingredients in a small saucepan over medium heat.

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2. Bring to a boil, and reduce heat to low. Simmer until thickened to your liking – I find 20 – 30 min is good.

3. Serve hot with food, or store in the fridge for later.

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Note: Depending on your tastes, and what you want to use the sauce for, adjust the sugar added to your liking. Try out different liqueurs or wine, or even use apple juice in place of the apple liqueur.

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Categories: Breakfast, Dinner, Local, Recipe

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3 Comments on “When Life Hands You Currants…”

  1. September 4, 2010 at 7:45 am #

    Yum that sauce looks amazing! My boyfriends grandpa grows currants (both red and black) in his garden, so I always get some in the summer. Last summer we made red currant jelly – so good! Now that I’m back at UBC I won’t be getting any though. 😦

  2. Nicole
    September 4, 2010 at 6:52 pm #

    I just noticed the new layout- I love it! Just thought I’d let you know!! 🙂

  3. September 5, 2010 at 1:45 pm #

    Your sauce sounds so good! Beautiful too. Currants are one fruit that I have never had as the actual fruit, only liqueurs and jams. I have no doubt I’d like them though and their color is so bright and cheery. Makes you smile just looking at them. 🙂

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