Fresh Red Currant Sauce


  • 2 cups fresh Rovada red currants, washed

  • 1 cup port, preferably ruby port

  • 2 cloves garlic, smashed

  • 1 small shallot, roughly chopped

  • 1 tbsp Apple Cider vinegar

  • 2 tsp orange zest, optional

  • 2 tbsp Apple Cider Syrup, or to taste

  • Fresh herbs: Rosemary or thyme, to taste


*There is no need to stem the currants.*

  1. Add all ingredients to a medium saucepan. Bring to a boil. Then reduce the heat and let simmer for 10 minutes.

  2. Strain the sauce through a fine mesh strainer. Discard the solids. Pour the sauce back into the saucepan and bring to a simmer. Simmer until reduced by about half, around 10 minutes.

  3. Taste and add more sugar if needed.

  4. Serve drizzled over meat, fish, or vegetables

| Adapted from Just A Little Bit of Bacon