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Black Currant Cumberland Sauce

By Indrani Sen

Total Time
20 minutes
Rating
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Ingredients

Yield:About 1½ cups
  • 12ounces (about 2 cups) fresh or frozen black currants, stems removed
  • ¾cup packed dark brown sugar
  • Juice and finely grated zest of 1 large blood orange or other orange
  • ½cup plus 1 tablespoon ruby port wine
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

336 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 80 grams carbohydrates; 1 gram dietary fiber; 59 grams sugars; 2 grams protein; 20 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large saucepan, combine all ingredients. Place over medium-high heat and bring to a boil, stirring until sugar has dissolved.

  2. Step 2

    Reduce heat to medium-low and simmer until currants have popped and sauce has thickened, about 15 minutes. Cool, cover and refrigerate overnight before serving.

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Comments

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Sharon

I made this sauce with black currants from our the backyard in Sweden. Fantastic - tart and flavorful.

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