RedCurrant Sauce

24/07/2012 14:10


A slightly sweet, slightly sour sauce is perfect for serving with rich meat such as Goose,duck and pork.
Makes 225ml9  (8 fl oz) jars

750g redcurrants, stalks removed
500g granulated sugar
3 allspice berries or large pinch of ground allspice
150ml balsamic vinegar
Strip of orange zest

Put the redcurrants into a large pan along with all the reamining ingredients. Bring slowly to the boil, stirring often until all the sugar has dissolved.
Boil for 20-25 minutes. After the shortest cooking time, strt checking if the sauce is ready by dragging a channel through the mixture so that the bottom of the pan is visible. If the channel fill immediatley with liquid, the sauce is not ready yet. Cook for a further 5 mins and check again. The sauce is ready when the channel doesn't fill and the mixture is very thick. Remove from the heat and leave to stand for few minutes. Then carefully pour the sauce into hot sterilised jars. Seal the jars and label. Store the sauce in a cool, dark cupboard for about a month before eating.