A simple, delicious sauce which is unbelievably quick to make. It goes well with lamb, guinea fowl, ham and pâté de campagne. Frozen redcurrants may be used.

Ingredients

Serves 4-6

  1. 125g caster or granulated sugar
  2. 125ml water
  3. 150g fresh redcurrants

Method

  1. Remove the strings from the redcurrants if necessary.
  2. Put the sugar and water into a saucepan, stir over a medium heat until the sugar dissolves, then bring to the boil. Toss in the redcurrants, bring back to the boil, cook uncovered for four or five minutes or until the redcurrants burst.
  3. Serve hot or cold.
  4. Tip: Keeps for several weeks in a covered jar in the fridge and may be reheated gently.
  5. Redcurrants freeze brilliantly just pop them into the freezer in the punnet or a plastic bag. If you shake the bag when frozen the berries will fall off the strings - much easier then painstakingly removing the stings when they are fresh. Discard the strings before using the berries.

Note, when using frozen redcurrants the quantities are as follows:

  • 175g redcurrants
  • 110g caster or granulated sugar.

Place the redcurrants in a saucepan with the sugar, bring to the boil and stir. Cook for two to three minutes.