Mar 29, 2021

Black Currant Sauce

Drizzled over Easter ham, this black currant sauce recipe is a great stand-in for traditional raisin sauce.

Though this recipe is intended to be an alternative to traditional raisin sauce served at Easter, don't let that stop you from using it everywhere. Even if you don't celebrate Easter, this is a delicious sauce that works just as well over ham as it does over your best pancake recipe, or a bowl of ice cream (though you might want to omit the mustard powder for that).

Currants are just a wee bit tarter than blueberries, but full of nutrients and flavour. For an added boost, I typically add an organic currant powder to this sauce. This is optional of course, but it really amplifies the flavour of currant. An alternative to the expensive pre-made powders is to either buy dried currants and grind them, or dehydrate the currants yourself before grinding.

Ingredients

(Makes 16 servings | Serving size = 2 tablespoons)

1 tablespoon white wine vinegar
2 tablespoons orange juice
1 cup water
1/2 cup demerara sugar
2 tablespoons tapioca flour
1 tablespoon black currant powder (optional)
1 teaspoon mustard powder
1 cup black currants
1 teaspoon orange zest, finely grated

Directions

In a measuring cup, combine the vinegar, orange juice and water and set aside.

In a saucepan, combine the sugar, tapioca flour, black currant powder (optional), and mustard powder and stir thoroughly.

Add the black currants and orange zest to the sauce pan.

Gradually add the water mixture to the saucepan, stirring constantly until well combined.

Place the saucepan over medium heat and bring to a simmer, stirring constantly, until the black currants begin to burst and the sauce is thick (about 10 to 15 minutes). If the sauce becomes too thick, add a little additional water, stirring vigorously to incorporate.

Serve over anything from meat to pancakes.

Nutritional Information Per Serving: