Black Currant Sauce (Printable Version)

Glossy, vibrant sauce with tangy-sweet black currants. Ideal over cheesecake, panna cotta, or ice cream.

# What You'll Need:

→ Fruit

01 - 1 cup (150 g) fresh or frozen black currants

→ Sweetener

02 - 1/2 cup (100 g) granulated sugar

→ Liquid

03 - 1/4 cup (60 ml) water

→ Thickener

04 - 1 teaspoon cornstarch, optional for enhanced gloss and thickness
05 - 1 tablespoon cold water, if using cornstarch

→ Flavor

06 - 1/2 teaspoon fresh lemon juice, optional
07 - 1/2 teaspoon vanilla extract, optional

# Directions:

01 - In a small saucepan, combine the black currants, granulated sugar, and 1/4 cup water.
02 - Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 6 to 8 minutes, until the currants have burst and the mixture thickens slightly.
03 - For a thicker, glossier sauce, mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir into the sauce and simmer for 1 to 2 minutes until glossy and lightly thickened.
04 - Remove from heat. Stir in lemon juice and vanilla extract, if using.
05 - Strain the sauce through a fine sieve to remove skins and seeds for a silky finish, or leave as is for a rustic texture.
06 - Cool to room temperature. The sauce will thicken further as it cools. Serve over cheesecake, panna cotta, or ice cream.

# Expert Hints:

01 -
  • Quick and Easy: Ready in only 15 minutes from start to finish.
  • Deep Flavor: Showcases the intense, unique tartness of black currants.
  • Dietary Friendly: Naturally vegan, vegetarian, and gluten-free.
  • Professional Finish: The optional cornstarch adds a beautiful, glossy sheen.
02 -
  • Storage: Can be stored in the refrigerator in an airtight container for up to 1 week.
  • Gluten-Free: If using cornstarch, ensure it is certified gluten-free if necessary.
  • Sieve Technique: Press the solids firmly against the mesh sieve to extract as much concentrated juice as possible.
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