Black Currant Sauce (Printable)

Glossy sauce with tangy-sweet black currants, ideal for drizzling over your favorite desserts.

# What You Need:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1/4 cup water

→ Thickener

04 - 1 teaspoon cornstarch, optional
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, 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 unstrained 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 Advice:

01 -
  • Vibrant color and intense fruit flavor
  • Quick preparation in just 15 minutes
  • Versatile uses for various desserts
  • Can be made with fresh or frozen berries
02 -
  • Straining through a fine mesh sieve creates a professional, silky finish.
  • Always mix cornstarch with cold water before adding to hot liquid to prevent lumps.
  • The sauce naturally thickens as it cools, so don't over-reduce it on the stove.
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