Homemade white currant sauce: A tangy addition to winter roasts

A little touch of extravagance never hurt anyone. This savoury white currant meat sauce will surprise and delight everyone. Preparing such a delicacy does not require much work or extensive shopping. It's a simple and economical sauce.

White currant is a lesser-known cousin of the red currant. Its fruits look like tiny pearls. They may seem inconspicuous, but they can support proper heart function. Consuming white currants can help prevent heart attack, atherosclerosis, or stroke. So, it’s worth reaching for these fruits. And if you have no ideas for white currants, make a savoury sauce for jars to enjoy during the winter. It’s perfect with meat.

When you decide to use the white currant sauce in winter, you can season it with rosemary, thyme, juniper, etc. However, it’s best not to add these spices to the sauce during the jar preparation stage. Over time, dried herbs can cause them to taste bitter. It’s best to use such spices "freshly" before eating.

Ingredients:

• 2.6 pounds of white currants
• 3.5-4.2 fl oz of semi-dry wine
• 1.8-3.5 oz of sugar (depending on preference)
• a small teaspoon of nutmeg
• salt to taste
• 7 fl oz of water

Preparation:

1. Thoroughly clean the currants, removing the stems. Then rinse them under running water.
2. Transfer the berries to a pot and mix with the sugar. Set aside for 1 hour.
3. After this time, add the water to the currants. Slowly bring everything to a boil, then simmer for about 10 minutes.
4. Strain the resulting mixture through a sieve. Then mix it with the wine and nutmeg. Place it on the stove again and cook for 15 minutes on low heat.
5. Finally, season with salt to taste.
6. Transfer the hot white currant sauce to sterilised jars.
7. Place the jars in a pot lined with a cloth or newspapers. Pour hot water into the pot. Pasteurise the jars for about 20 minutes.
8. Set them aside upside down to cool. Then, please place them in a darkened area.