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.)
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.