Currant Sauce (Black)
A classic Anglo-Indian sweet and tart sauce designed to accompany game meats such as venison, hare, or roast mutton. This recipe substitutes the traditional red currant jelly with black currant jelly for a deeper, richer flavor profile, dissolved in port wine.
Ingredients
- 1 cup Black currant jelly (Approximately 250g or 1 small jar)
- 0.5 cup Port wine (Can substitute with a full-bodied red wine if Port is unavailable)
Instructions
- 1Place the black currant jelly and port wine into a small saucepan or stewpan.
- 2Set the pan over low heat. Stir continuously until the jelly has completely melted into the wine and the sauce is smooth and hot. Do not let it boil vigorously.
- 3Pour into a warmed sauce boat and serve immediately alongside venison, hare, or roast mutton.
You Might Also Like
Currant Sauce (Red)
A classic Anglo-Indian sweet and tangy sauce made from red currant jelly infused with aromatic spices, orange zest, and claret wine. This sauce pairs exceptionally well with game meats, roast venison, or lamb.
Currant Sauce
A rich and aromatic sauce featuring dried currants simmered with whole cloves and fortified Port wine for a deep, complex flavor. Thickened with fine breadcrumbs and finished with butter, this historical condiment offers a delightful balance of sweetness and spice. It serves as an elegant accompaniment to roasted meats or traditional steamed puddings, adding moisture and a burst of fruitiness.
Modern Currant Jelly Sauce
A simple and flavorful currant jelly sauce, perfect for serving with roast lamb or other meats. This recipe uses a brown sauce base, enhanced with currant jelly and a touch of sherry.
Currant Jelly Sauce
A simple sauce made with currant jelly, white wine, and raspberry extract.