This sauce is luscious with fruity desserts of all sorts and freezes well. The scarlet color makes anything look better. You might want to make red, black and white currant sauces to adorn a simple cake or custard to striking effect. In fact, this is nothing but currant jelly not cooked so far.
Makes 1 generous cup.
12 ounces red currants (2½ pints)
¼ cup sugar or more to taste
¼ cup water
Put all the ingredients in a small pot and bring to a boil. Lower the heat, cover and cook until the berries burst, about 10 minutes. Let them cool a bit, then push them through a medium sieve with the back of a spoon to remove the stems, skins and seeds. Taste to see if the sauce needs more sweetening. If so, gradually stir in a little more sugar; the acid in the fruit will dissolve it. Cover and chill. Stir well with a whisk before serving to redistribute the fruit.
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