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Currant Sauce

Western.Chefs's picture
Ingredients
  Red currants 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Currant jelly 1⁄4 Cup (4 tbs)
Directions

MAKING
1) Rinse the currants and pull off their stems.
2) Into a small saucepan, add in the sugar and cornstarch. Mix in water.
3) Place the pan over medium flame. Let it come to a boil while stirring constantly. Continue to boil for a minute.
4) Next, add in the currants and currant jelly. Mix well till the jelly melts completely.
5) Take the pan off the flame.

SERVING
6) Serve warm Currant Sauce over Devonshire Crepes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Boiled
Dish: 
Sauce
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Currant
Cook Time: 
10 Minutes

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 694 Calories from Fat 2

% Daily Value*

Total Fat 0.23 g0.36%

Saturated Fat 0.02 g0.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2.5 mg0.1%

Total Carbohydrates 174 g58%

Dietary Fiber 5 g19.8%

Sugars 153.2 g

Protein 2 g3.2%

Vitamin A 0.9% Vitamin C 76.5%

Calcium 3.8% Iron 6.7%

*Based on a 2000 Calorie diet

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Currant Sauce Recipe