Stunning white currant sauce: Perfect for meats this winter

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

A touch of extravagance never hurt anyone. You will surprise and delight everyone with a savory 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 small 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. And if you don’t know what to do with white currants, prepare a savory sauce based on them for jars for winter. It will be perfect for meats.

In winter, when you decide to use white currant sauce, you can season it with rosemary, thyme, juniper, etc. However, it is not advisable to add these spices to the sauce when it is being made for jars. Over time, dried spices may cause the sauce to acquire a bitter taste. It is best to use such spices fresh before serving.

Ingredients:

• 2.6 lbs white currants
• 3.4-4.1 fl oz semi-dry wine
• 1.8-3.5 oz sugar (depending on taste)
• Small teaspoon nutmeg
• Salt to taste
• 6.8 fl oz water

Preparation:

1. Thoroughly clean the currants, removing any stems. Then rinse under running water.
2. Transfer the berries to a pot and mix with sugar. Let it 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 resulting mass through a sieve. Then mix it with wine and nutmeg. 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 ready, still-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 them in a dark place.

Source: gotujznami.com.pl/9645-sos-do-miesa-z-bialej-porzeczki-na-zime.html