Black Currant Sauce (Print)

A glossy, vibrant sauce bursting with tangy-sweet black currant flavor, ideal for drizzling over your favorite desserts.

# Components:

→ Fruit

01 - 1 cup (150 g) fresh or frozen black currants

→ Sweetener

02 - 1/2 cup (100 g) granulated sugar

→ Liquid

03 - 1/4 cup (60 ml) water

→ Thickener

04 - 1 tsp cornstarch, optional for enhanced gloss and thickness
05 - 1 tbsp cold water if using cornstarch

→ Flavor

06 - 1/2 tsp fresh lemon juice
07 - 1/2 tsp vanilla extract

# 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 tbsp 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 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.

# Chef Secrets:

01 -
  • It transforms ordinary desserts into something that looks restaurant-quality with almost no effort.
  • The tartness of black currants cuts through richness beautifully, so it works magic on creamy things like cheesecake or panna cotta.
  • You can make it while your guests are still settling in, since it comes together in under fifteen minutes.
02 -
  • Don't skip the cooling step; the sauce reaches its best consistency when completely cool, not while it's still warm from the stove.
  • If you strain it too aggressively, you'll lose flavor along with the pulp—a gentle press is all you need.
03 -
  • Use a wooden spoon for stirring rather than metal—it's quieter, warmer somehow, and less likely to scratch your saucepan.
  • Taste the sauce before you add the lemon juice; it might need less sugar than the recipe suggests if your currants are particularly tart.
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