Black Currant Sauce (Printable)

A glossy, vibrant sauce bursting with tangy-sweet black currant flavor, 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 mesh 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 Suggestions:

01 -
  • Quick and easy preparation in only 15 minutes.
  • A versatile topping for cheesecake, panna cotta, or ice cream.
  • Accommodates various diets as it is vegan, gluten-free, and vegetarian.
02 -
  • Skip the straining step if you prefer a chunkier, rustic fruit sauce.
  • If using cornstarch, double-check that it is certified gluten-free if needed.
  • Allow the sauce to cool completely as it will reach its full thickness at room temperature.
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