Save to Pinterest This Black Currant Sauce is a glossy, vibrant topping bursting with the tangy-sweet flavor of black currants. It is the perfect accompaniment for drizzling over cheesecake, panna cotta, or a simple bowl of creamy vanilla ice cream.
Save to Pinterest This European-inspired sauce strikes a beautiful balance between tart and sweet. Whether you are hosting a dinner party or looking for a quick way to upgrade your weeknight dessert, this simple recipe delivers professional results with minimal effort.
Ingredients
- Fruit: 1 cup (150 g) fresh or frozen black currants
- Sweetener: 1/2 cup (100 g) granulated sugar
- Liquid: 1/4 cup (60 ml) water
- Thickener: 1 tsp cornstarch (optional, for extra gloss and thickness) and 1 tbsp cold water (if using cornstarch)
- Flavor (optional): 1/2 tsp fresh lemon juice and 1/2 tsp vanilla extract
Instructions
- 1. Combine
- In a small saucepan, combine the black currants, sugar, and 1/4 cup water.
- 2. Simmer
- Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 6–8 minutes, until the currants have burst and the mixture thickens slightly.
- 3. Thicken (Optional)
- For a thicker, glossier sauce, mix the cornstarch with 1 tbsp cold water to make a slurry. Stir into the sauce and simmer for 1–2 minutes until glossy and lightly thickened.
- 4. Flavor
- Remove from heat. Stir in lemon juice and vanilla extract, if using.
- 5. Refine
- Strain the sauce through a fine sieve to remove skins and seeds for a silky finish, or leave as is for a rustic texture.
- 6. Cool
- Cool to room temperature. The sauce will thicken further as it cools. Serve over cheesecake, panna cotta, or ice cream.
Zusatztipps für die Zubereitung
For the best results, adjust the sugar amount based on the natural tartness of your black currants. If you prefer a more rustic sauce, you can skip the straining step entirely, which keeps the nutrient-rich skins in the mixture.
Varianten und Anpassungen
You can easily adapt this recipe for other berries, such as raspberries or blackberries. If you are watching your sugar intake, you can gradually add the sweetener to find your preferred balance of flavors.
Serviervorschläge
This sauce is excellent served warm or cold. It can be stored in the refrigerator in an airtight container for up to 1 week. Try it over warm waffles or stirred into Greek yogurt for a fruit-filled treat.
Save to Pinterest With its deep ruby hue and intense fruit profile, this black currant sauce is a simple yet elegant way to finish any dessert. Enjoy the bold flavors of this classic European topping.
Recipe FAQs
- → Can I use frozen black currants?
Yes, frozen currants work perfectly. No need to thaw first—simply add them directly to the saucepan and extend simmering time by 1-2 minutes.
- → How long will this sauce keep?
Store in an airtight container in the refrigerator for up to one week. The flavors deepen and the sauce thickens slightly over time.
- → Why strain the sauce?
Straining removes skins and seeds for a silky, professional finish. Skip this step if you prefer a rustic texture with more body.
- → Can I substitute other berries?
Absolutely. Raspberries, blackberries, or blueberries work well. Adjust sugar based on the natural sweetness of your chosen berries.
- → Is cornstarch necessary?
No—it's optional for extra gloss and thickness. The sauce naturally thickens as currants burst and cool, but cornstarch creates a more luxurious consistency.
- → What desserts pair best with this sauce?
Excellent over cheesecake, panna cotta, vanilla ice cream, pound cake, or stirred into yogurt. The tartness cuts through rich, creamy desserts beautifully.