White currant meat sauce: A surprising twist for your winter roasts

This white sauce for meats is my discovery of the year. With a base of delicious fruits and a savoury touch, it is absolutely stunning. I love serving it cold in a sauce boat with cold cuts or warm with roasts. See the recipe.

A touch of extravagance never hurt anyone. You will surprise and delight everyone with a savoury white currant meat sauce. Preparing such a delicacy does not require much work or large purchases. 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 unimpressive, but they can support proper heart function. Eating white currants can help prevent heart attack, atherosclerosis, or stroke. Therefore, it's worth reaching for these fruits. If you don’t know what to do with white currants, prepare a savoury sauce based on them for jars for winter. It will be perfect for meats.

When you decide to use white currant sauce in winter, you can season it with rosemary, thyme, juniper, etc. However, it is not advisable to add these spices to the sauce for jars. Over time, dried spices may cause the sauce to taste bitter. It is best to use such spices as “fresh” before eating.

Ingredients:

• 1.2 kg white currants,
• 100-120 ml semi-dry wine,
• 50-100 g sugar (depending on taste),
• small teaspoon of nutmeg,
• salt to taste,
• 200 ml water.

Preparation:

1. Thoroughly clean the currants, removing any stems. Rinse under running water.
2. Transfer the berries to a pot and mix with sugar. Let sit for 1 hour.
3. After this time, add water to the currants. Slowly bring the mixture to a boil, then simmer on low heat for about 10 minutes.
4. Press the mass through a sieve. Mix it with wine and nutmeg. Please put it back on the stove and cook for 15 minutes on low heat.
5. Toward the end, season with salt to taste.
6. Transfer the hot white currant sauce to sterilized jars.
7. Place the jars in a pot lined with a cloth or newspapers. Pour hot water into the pot. Pasteurize the jars for about 20 minutes.
8. Set aside to cool upside down, then store in a dark place.