Best Red Currant Sauce Recipes

ROASTED PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the parsley, thyme, rosemary, onion salt, garlic powder, oregano, marjoram, kosher salt and pepper. Massage the seasoning mixture evenly over the pork tenderloin.
• Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork on all sides until deep brown.
• Transfer the skillet to the oven. Roast for 30 to 40 minutes, or until a thermometer reads 140 degrees. Turn over once halfway through roasting. Remove the pork from the skillet and wrap in tin foil. Allow the pork to rest for 10 minutes.
• Meanwhile, make the sauce. Using the same skillet, place it over medium-high heat on the stove top. Stir the butter into the pan drippings, until melted. Deglaze with the chicken broth, scraping up the brown bits from the bottom of the pan. Stir in the jelly and balsamic vinegar. Add the orange zest, parsley, thyme, rosemary and a pinch of kosher salt. Bring the sauce to a boil and continue to cook and stir occasionally for 5 minutes.
• Slice the pork tenderloin. Pour the sauce over all.
• Enjoy!

ROASTED RACK OF VENISON WITH RED CURRANT AND CRANBERRY SAUCE

Steps:

• Combine stock, bay leaves, thyme, port, ginger, and jam in a large saucepan. Bring mixture to a boil. Reduce heat, and simmer until stock has reduced to 1 cup, about 1 hour. Remove from heat, strain, and transfer to a clean small saucepan. Set aside.
• Combine peppercorns, juniper berries, and rosemary in a spice grinder. Grind, allowing some texture to remain.
• Heat oven to 350 degrees. Place a large roasting pan in the oven. Salt both sides of each rack well, and rub the ground spice mixture into the meat.
• Heat olive oil and 1 tablespoon butter in a large skillet set over medium-high heat. Place both racks in skillet, and brown each side, about 2 minutes per side, using tongs to maneuver racks in skillet. Transfer racks to the preheated roasting pan.
• Roast venison 30 to 35 minutes for medium rare. Remove roasting pan from oven, and transfer meat to a cutting board to rest 15 minutes.
• Return sauce to a boil. In a small bowl, combine remaining 2 teaspoons butter with flour; mix until a paste forms. Reduce heat, stir in cranberries; let simmer until berries are soft and sauce is glossy. Whisk in the butter mixture. Serve the red-currant-and-cranberry sauce with the venison.

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

Steps:

• Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).
• Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint.
• Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.
• Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
• Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.

RED CURRANT SAUCE

Steps:

• Combine ingredients in medium saucepan.
• Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.
• I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

DUCKLING WITH PORT-WINE AND RED CURRANT SAUCE

Steps:

• Preheat oven to 350°F.
• Remove giblets and necks from the ducklings. Rinse everything with running cold water and drain. Pat ducklings dry and cut each into quarteers; trimming excess skin and fat.
• Place a rack in roasting pan. Place duckling quarters, skin side up on rack and sprinkle with salt and pepper. Roast in oven for about 2 hours or until ducklings are golden and tender.
• While bird is roasting, place giblets and neck into a pot with enough water to cover. Add 1/4 teaspoon salt, bring to a boil then reduce heat to low and simmer for 1 hour. Drain, reserving 1 cup of broth.
• In saucepan, combine the port-wine, orange juice, lemon juice, mustard, ginger, 1/2 teaspoon salt, 1/2 cup currant jelly and the reserved broth. Bring to a boil and then reduce heat to low, cover and simmer for 10 minutes. In a small bowl or cup mix 2 tablespoons flour and 1/4 cup water. Gradually stir into simmering liquid in saucepan. Cook until sauce thickens slightly and is smooth.
• In a cup, stir 1/4 cup red-currant jelly and 1 teaspoon of water until smooth. About 10 minutes before duckling is done, brush duckling quarters with jelly mixture.
• To serve, arrange the duckling on a warm platter with oranges and olives as garnish. Serve the sauce in a gravy train or small bowl.

LAMB EN CROUTE WITH RED CURRANT SAUCE

Steps:

• Season the lamb well. Heat the oil in a frying pan and fry 4 fillets over high heat for 5 minutes until seared on the outside. Remove from the pan and set aside until completely cold.
• Unravel the pack of pastry on floured surface and cut into 4 rectangles, and roll them out slightly.
• Brush with egg yolk and sprinkle with sage. Put a lamb fillet on the pastry and fold (like a present). Brush with more egg yolk. Place the parcels, seem side down, on a lightly oiled cookie sheet. Prick the top of each to allow steam to escape.
• Bake in a preheated 375F oven for 25 minutes or until golden brown.
• To make sauce, melt the jelly in a pan over gentle heat, add the port and rosemary and boil uncovered for 10-12 minutes until syrupy. Cool for 5 minutes to serve.

FILET MIGNON WITH RED CURRANT AND MERLOT SAUCE

Steps:

• 1. In a large non-stick pan over med-high heat, warm olive oil. When the oil is hot, add the filets and sear, turning once, till they are browned on both sides and an instant read thermometer reads 115*-120*F for rare, about 5 min total; 125*-130*F med-rare, about 7 min total; or 135*-140*Ffor med, 8-10min total. Transfer to a warmed platter and tent with heavy duty foil shiny side down. Let filets rest for 10 min.
• 2. Return pan to stove with drippings over med-high heat add 1 tbsp of butter, add shallots and saute till translucent, about 1 minute. Pour in wine and scrape bottom of pan to loose the fondant. Add the stock and the currantjelly and cook, stirring, till mixture has reduced about 1 1/2 cups. Stir in the demi-glace, the remaining 1 tbsp butter, and the currants, cook just till the butter melts and a smooth sauce has formed, about 1 minute longer.
• 3. Sprinkle with Coarse Pink Sea Salt and Coarst Ground Pepper. Divide the filets among warmed individual plates and drizzle sauce a little over each filet. Pour the rest of the sauce in a boat and place at the table for serving...

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
• In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
• Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
• To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

SEMOLINA PUDDING WITH RED CURRANT SAUCE

Steps:

• Combine milk, sugar, and butter in a saucepan and bring to a boil. Add semolina, and cook, stirring constantly, until the mixture thickens. Put the pudding in four 4-ounce cups that are rinsed with cold water and lightly sprayed with nonstick cooking spray.
• Boil currants with the water, sugar, and lemon juice. Cook until the sugar is dissolved and the currants are very soft, about 10 minutes. Puree mixture in a blender and then push through a strainer to get a smooth sauce.
• Refrigerate pudding and sauce until cold, about 2 hours. Unmold the pudding onto dessert plates and dress with sauce.

DIJON BABY LAMB CHOPS WITH RED CURRANT-MINT DIPPING SAUCE

Steps:

• Step 1 Prepare the lamb: Stir together mustard, brown sugar, salt, and pepper in a small bowl. Brush mixture all over lamb. Transfer to a large resealable plastic bag, and refrigerate at least 6 hours (or up to overnight).  Step 2 Meanwhile, make the dipping sauce: Whisk together jelly, vinegar, and the water in a medium bowl until smooth. Fold in mint. (Sauce can be refrigerated, covered, up to 6 hours before serving.)  Step 3 Preheat oven to 450 degrees. Bring lamb to room temperature. Transfer to a rimmed baking sheet. Roast until golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) registers 125 to 130 degrees for medium-rare, 15 to 20 minutes. Remove from oven, and tent with foil. Let rest 10 minutes.  Step 4 Just before serving, cut lamb racks into individual chops. Garnish with mint sprigs. Serve with dipping sauce. Rather than serving all the lamb chops at once, leave the second rack loosely tented with foil to leave them warm and juicy. Refill the platter as needed, cutting from the rack just beforehand.

NORWEGIAN FRIED VENISON CUTLET WITH CURRANT SAUCE & BRAISED RED CABBAGE

Steps:

• Marinate the cutlets in a mixture of the olive oil& lemon juice for 2 hours, turning the meat several times.
• Drain the meat thoroughly.
• Season the meat with the salt& pepper& then dip in the flour.
• Dip the cutlets in the beaten egg& then in the bread crumbs.
• Melt the butter in a skillet& sautè the cutlets 6 minutes on each side, or until browned& tender.
• Transfer the cutlets to a heated serving plate.
• Stir the currant jelly into the skillet& bring to a boil, scraping the bottom of browned particles.
• Pour the melted jelly sauce over the cutlets.
• On DAY ONE, for the BRAISED RED CABBAGE, in a medium bowl, combine sugar, salt, caraway seeds, orange juice, lemon juice, apple cider vinegar& grated apple.
• Stir in the red cabbage& allow to marinate overnight in the refrigerator.
• On DAY TWO, in a sautè pan, heat the olive oil& butter.
• Add the onions& cook until glossy.
• Add sugar& stir.
• Cook until the sugar is caramelized.
• Deglaze with apple cider vinegar& red wine.
• Season with salt& pepper.
• Add the cabbage mixture& cook covered for about 30 to 40 minutes.

POACHED PEARS IN RED CURRANT SAUCE WITH CHOCOLATE DECADENCE CAKE

Steps:

• Sift together flour, baking soda, sugar, and cocoa powder. Place into mixing bowl.
• Put butter, oil, and water into a pot and melt over medium heat.
• When butter has melted, pour into dry ingredients and mix on low speed until incorporated.
• Then mix on medium speed while adding eggs, 1 at a time, and then sour cream. Continue to mix only until incorporated. Pour batter into greased and papered sheet pan (8 inch by 12 inch). Bake in a preheated 375-degree F oven until firm to touch and releases from sides of the pan. Cool. Then invert onto back of another pan or onto a pastry or cutting board.
• Take a round cutter, 1/2-inch-in-diameter larger than the base of the pear. Cut out cake circles. (Save rest of cake as snacks, cut into squares and dust with powdered sugar.)
• Place cream in pan, place over medium high heat. Bring just to a boil. Remove immediately from stove. Pour in chopped chocolate. Stir until all chocolate pieces are melted. Cool slightly. Place cake circles on cooling rack placed on top of a pan (to catch drippings). Pour glaze over cakes, being careful to fully cover top and sides.
• Place in refrigerator to harden. Once set, take spatula and carefully remove circles. Place on papered sheet pan. Roll out marzipan and cut it into a 3/4-inch wide strip. Cut a decorative design on 1 side (like waves or triangles). Wrap the strip, straight side on the bottom around the base of each glazed cake circle.
• Place cake circle in center of dessert plate. Pour reduced cool sauce around cake enough to coat plate nicely. Place Dipped Poached Pear in center on top of cake. If desired, take edible gold leaf and place in increments around cake on sauce.
• Mix together puree, liqueur, and sugar. Pour into saucepan. Set aside.
• Peel pears, core out from bottom of pear using melon baller. Careful not to break or split the sides of the pear. Slice bottom of pear, to enable pear to stand straight up. Place pears standing up in puree mixture. Bring to boil, reduce heat to a simmer. Cover with aluminum foil, poach until tender, approximately 8 to 10 minutes, depending on ripeness of pears.
• Remove pears from liquid and place on cooling rack. Remove poaching liquid from stove and cool.
• Once liquid is cold, place pears back into liquid and store, covered in refrigerator over night.
• Remove pears from liquid (reserve liquid for later use). Place on cooling rack to drain.
• Melt chocolate in bowl over a pan of simmering water. Once pears have drained, pat dry, and dip into the melted chocolate, approximately 1-inch up base of pear. Place on waxed paper to set chocolate.
• Place cooking liquid back into a saucepan, and bring to a boil, then reduce heat to a simmer. Continue to simmer, reducing liquid to sauce consistency. Remove from stove and cool.

RED CURRANT HAM SAUCE

Steps:

• 1. Pour Currant Jelly into small saucepan and cook on medium/low until it is melted
• 2. Add remaining Ingredients and cook until the onions are cooked thoroughly
• 3. Cool for 5 minutes and serve on your favorite ham or use as a glaze to cook your ham with

DUCK IN RED WINE-CURRANT SAUCE WITH CRACKLINGS AND BACON

Steps:

• Julienne half of the duck skin and discard the rest. Heat a large heavy skillet over medium-high heat. Add the duck skin and bacon and cook, stirring constantly, pouring off and reserving rendered fat as it accumulates, until skin and bacon are well browned, about 6 to 7 minutes. Remove with a slotted spoon, drain on paper towels and set aside. Save 2 teaspoons of fat and discard the rest.
• Season the duck with salt and pepper to taste. Place 1 teaspoon of the fat in the skillet. Sear duck until browned on the outside and medium rare inside, about 2 minutes per side. Set aside and keep warm.
• Add the remaining fat and the shallots to the skillet and cook for 30 seconds. Stir in the wine, broth, vinegar and currants and simmer until reduced to 1/2 cup, about 10 minutes.
• Remove pan from heat and whisk in butter. Season with 1/2 teaspoon of salt and pepper to taste. Cut the duck on the diagonal into thin strips and fan out onto 4 plates. Spoon the sauce over the duck, sprinkle with the reserved duck skin and bacon and serve immediately.

ROASTED PORK TENDERLOIN WITH WALNUT CURRY STUFFING AND RED CURRANT SAUCE

Steps:

• PORK Preheat oven to 350. Melt margarine in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish Place remaining walnuts, curry powder, oil, and garlic in food processor; cover. Process until finely ground, approx. 5 to 7 seconds. Butterfly pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt, and pepper in small bowl; rub over pork. Place pork seam side down in 13x9 baking pan. Bake for approx. 1 hour or until internal temperature reaches 170. Remove from oven; allow to rest for 5 minutes. GLAZE Combine jelly, sherry, crushed red pepper, vinegar, ginger, and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Cover to keep warm. Slice pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.

HERB CRUSTED PORK TENDERLION WITH RED CURRANT SAUCE

Steps:

• Trim any fat from meat. Brush meat evenly with Dijon-style mustard. Sprinkle meat with salt and black pepper. In a a shallow dish, combine rosemary, thyme and sage. Roll meat in the mixed herbs, pressing herbs on all sides of meat.
• In a very large nonstick skillet, brown tenderloin in hot oil over medium-high heat, turning to brown all sides. Transfer tenderloin to a rack in a shallow roasting pan. Roast in a 425 degree F oven for 25 minutes or until an instant-read thermometer inserted in pork registers 155 degrees F. and juices run clear. Remove from oven; cover with foil and let stand 15 minutes (meat temperature will rise to 160 degrees F).
• For currant sauce: In a small saucepan combine jelly, vinegar, and butter. Heat and stir until jelly is melted. Remove from heat. Stir in horseradish, lemon peel and juice.
• To serve, line a serving platter with watercress. Slice pork and arrange on top of the watercress; spoon some of the currant sauce over pork. Serve remaining sauce on the side. Makes 4 servings.

FENNEL POACHED SALMON WITH RED CURRANT SAUCE

Steps:

• In a fish poacher place salmon and add water just to cover. Remove salmon to a plate. To poacher add onion, carrot, celery, fennel, lemon juice, white wine, peppercorns, salt and bring mixture to a boil then reduce to a simmer. Season salmon on both sides with salt and pepper, and add it back to poaching liquid and simmer for approximately 15 minutes or until salmon is cooked through. Remove salmon, cool for a few minutes and carefully remove skin. Chill covered in the refrigerator for at least 1 hour and up to 4 hours before serving with sauce. Sauce: In a small saucepan over medium high heat add vinegar and reduce by half. Add preserves and horseradish and heat thoroughly. Stir in lemon zest and remove from heat. Serve warm with fish.

FILLET STEAK WITH RED CURRANT SAUCE

Steps:

• Tie beef several times, at different intervals with kitchen string so it maintains shape during cooking.
• Heat oil in a pan add beef, cook over medium high heat until well browned all over.
• Remove and transfer to oven dish, bake uncovered in moderately hot oven (190-200°C approx) for 20 minutes for medium rare or until desired doneness.
• Red Currant Sauce.
• Heat butter in pan add onion and garlic, cook a couple of minutes, add mushrooms and cook until onions and mushrooms are soft.
• Add peppercorns and wine, simmer uncovered, 2-3 minutes.
• Add jelly, stock powder and port stir until jelly has dissolved, simmer for a further 4 Min's or until mixture has thickened slightly.
• Whisk in extra butter over a low heat.
• I serve mine with parsnip mash in pastry shells with salad and berry dressing.

CRISPY SKINNED DUCK WITH TRUFFLED RED CURRANT PORT SAUCE AND TRU

Steps:

• Sauce.
• Combine wine, broths, thyme sprigs and bay leaves in a saucepan, bring to boil and leave on the stove until reduced to about 11/2 cups (approx 35 minutes).
• Reduce heat, add port and red currant jam, stir to combine, remove bay leaves and thyme sprigs.
• Add butter and stir until it melts, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
• Note: Sauce can be made a day ahead of time and just reheated to save time on the day.
• Parsnip Mash.
• Place chopped parsnips in a saucepan along with just enough milk to cover, bring to boil and boil until tender, drain reserving a little milk to blend.
• Add cream, stock, reserved milk and butter to parsnips and blend or process until smooth.
• In a small fry pan, heat olive oil, add mushrooms and garlic, cook until mushrooms soften, stir in thyme leaves.
• Add to mash and stir to combine, add truffle oil and mix well.
• Duck Breasts.
• Add duck breasts to hot pan, not quite smoking, skin side down, cook until nicely browned and most of the duck fat has been rendered. (about 8-10 minutes).
• Place duck breasts skin side up in an oven proof dish and place in preheated oven 180°C, cook for 20 minutes, gives a nice pink centre, or cook to desired doneness.
• To Serve: Place mash on plates top with sliced duck breast and drizzle sauce around plate, serve extra sauce on the side.
• Sauce.