currant sauce

Sally Uhlmann developed this red currant sauce when she could not find cranberries for Thanksgiving. She describes the red currants as having their own tang and brightness.

The listed formula combines stemmed red currants with orange zest and orange juice. Water is added to the juice, and whole cloves, ginger and cinnamon join the fruit.

All the ingredients go into a nonstick skillet together and are brought to a boil. The mixture initially foams and takes on an orange appearance from the zest.

The sauce is stirred as the currants bubble and the juice reduces. The author describes the bubbles becoming larger and flatter just before the mixture is ready.

The cooking stops before the sauce becomes too thick and syrupy. Uhlmann offers its bright flavor alongside poultry, pork or dense triple-cream cheeses.