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Sweet currant red sauce


makes 2 cups of sauce

4 cups Sun Belle fresh red currants
¾ cup honey
¼ cup balsamic vinegar
½ tablespoon of fresh basil


1. Mix all ingredients in a large saucepan and cook over medium heat.
2. Continue cooking for approximately 25 minutes on reduced heat, stirring occasionally until mixture is reduced and thickened.
3. Transfer mixture to a blender and pulse until the sauce is a smooth purée.
4. Transfer from blender to a bowl and allow to thicken as it cools

The sauce can be made ahead of time and is delicious reheated and drizzled over chicken, game, pork or salmon. It can be stored in the refrigerator for 3 days and then in the freezer.