Black Currant Sauce (Printable format)

Vibrant tangy-sweet sauce ready in 15 minutes. Perfect for drizzling over your favorite desserts.

# What You’ll Need:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1/4 cup water

→ Thickener

04 - 1 tsp cornstarch
05 - 1 tbsp cold water

→ Flavor

06 - 1/2 tsp fresh lemon juice
07 - 1/2 tsp vanilla extract

# Directions:

01 - In a small saucepan, combine the black currants, sugar, and 1/4 cup water, stirring to mix evenly.
02 - Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 6 to 8 minutes until the currants burst and the mixture thickens slightly.
03 - Mix the cornstarch with 1 tablespoon cold water in a small bowl until smooth to create a slurry.
04 - Stir the cornstarch slurry into the simmering sauce. Continue cooking for 1 to 2 minutes until glossy and lightly thickened.
05 - Remove from heat. Stir in the lemon juice and vanilla extract until fully incorporated.
06 - Pour the sauce through a fine mesh sieve to remove skins and seeds for a silky finish. Cool to room temperature. The sauce will thicken further as it cools.

# Expert Advice:

01 -
  • It transforms ordinary desserts into something elegant with almost no effort
  • The balance of tart and sweet hits every note perfectly
  • You can make it in fifteen minutes flat
02 -
  • The sauce will seem too thin when hot but thickens considerably as it cools
  • Frozen currants work just as well as fresh and are often easier to find year round
03 -
  • Taste your currants first and adjust the sugar up or down based on their natural tartness
  • If you are serving this for a dinner party, make it a day ahead for stress free entertaining
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