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.
Ingredients
- 0.25 cup Red currant jelly (Approx. 4 tablespoons)
- 6 whole Whole cloves
- 1 small stick Cinnamon stick (Approx. 2 inches)
- 1 orange Orange rind (strips) (Peel strips using a vegetable peeler, avoiding the white pith)
- 0.25 cup Claret (Red Wine) (Can substitute with water, though wine is preferred)
- 1 orange Fresh orange juice (Juiced from the orange used for the rind)
Instructions
- 1Using a vegetable peeler or sharp knife, remove the rind from the orange in strips, being careful not to include the bitter white pith. Squeeze the juice from the orange and set it aside separately.
- 2In a small stew-pan or saucepan, combine the red currant jelly, whole cloves, cinnamon stick, orange rind strips, and the claret (or water). Place over low heat.
- 3Gently simmer the mixture, stirring occasionally, until the jelly has completely melted and the spices have infused their flavor into the liquid.
- 4Strain the hot liquid through a fine-mesh sieve into a clean sauce boat or bowl to remove the cloves, cinnamon, and rind. Immediately stir in the reserved fresh orange juice.