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.
Ingredients
- 1 cup Fine breadcrumbs (Originally '1 flat tea cup full of fine cream of bread (crumbs)'.)
- 1 ounce Dried currants (Originally '2 1/2 tolas'. Converted to approx 1 oz.)
- 1 1/2 tablespoons Butter (Originally '1 1/2 tolas'. Converted to approx 1.5 tablespoons.)
- 6 whole Whole cloves
- 1/4 cup Port wine (Originally '1 wine glass'. Converted to approx 2 fl oz (1/4 cup).)
- 1 cup Water (Originally '1 pasher'. Converted to approx 1 cup.)
More recipes using Currants
Spiced Currants
A traditional recipe for spiced currants, slowly cooked with brown sugar, vinegar, cinnamon, and clove. This sweet and tart preserve is a delicious accompaniment to cold meats, cheeses, or even toast.
Currant Cake
A rich and aromatic Parsi-style fruit cake loaded with dried currants, candied citrus peel, and warm spices like nutmeg and mace. This historical recipe uses a classic pound cake method, relying on fourteen eggs and vigorous beating to create a dense, buttery crumb perfumed with rose water and brandy. Perfect for tea time or special celebrations, it offers a delightful balance of sweet fruit and savory spice.
Currant Tart
Layers of sweet dried currants and sugar create a rich, jammy filling inside this traditional Parsi puff pastry tart. The golden crust is finished with a unique glaze of beaten egg white, powdered sugar, and nutty charoli seeds, adding a delightful crunch and sheen. A comforting dessert perfect for afternoon tea or festive gatherings.
CURRANT JELLY
This classic recipe for Currant Jelly transforms tart currants into a shimmering, flavorful preserve. The process involves extracting the juice, sweetening it with sugar, and carefully boiling it to achieve the perfect set. The result is a vibrant, tangy jelly that's perfect for spreading on toast, scones, or serving alongside cheese. The rich, sweet-tart flavor profile makes it a delightful addition to any meal.
Instructions
- 1Clean the dried currants thoroughly and wash them well to remove any grit.
- 2Place the cleaned currants in a clean saucepan with the water. Place on the stove and bring to a boil.
- 3Once the water reaches a boil, add the breadcrumbs, butter, cloves, and Port wine. Stir continuously and simmer until the mixture becomes soft, well-blended, and thickened.
- 4Remove from heat and serve warm.
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