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Port Wine Black Currant Sauce

Port Wine Black Currant Sauce

8 oz.

20 minutes

   • 6 oz. demi-glace
    • 3 oz. The Perfect Purée Black Currant,  thawed
    • 2 oz. port wine
    • 2 tbsp. Creme de Cassis
    • 2 tbsp. heavy whipping cream
Method:
1. In a saucepan combine demi-glace, Black Currant puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes, stirring frequently, until mixture is reduced by half.
2. Whisk in Creme de Cassis and heavy cream; simmer mixture 5 minutes more. Strain; transfer to a bain marie to hold for service.
Flavor Twists:
In place of the Black Currant puree, try this sauce prepared with The Perfect Purée Red Raspberry or Blackberry.
Serving Suggestion:
Use this richly flavored sauce to accent duck, chicken, game, or pork loin entrees.
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