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Sauce

Green Currant Sauce

A sauce made from green currants, sugar, and water, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Green Currant Sauce

Ingredients

Directions

Make the sauce

  1. Stem the currants and wash them.

  2. Cook the currants in a very small amount of water until they begin to boil.

  3. Add sugar generously and cook for 5 more minutes.

Serve

  1. Serve cold.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green currants
Provide the tart fruit flavour and the body of the sauce as they break down.
Sugar
Sweetens the tart currants and balances their acidity.

The step that matters

Cooking the currants in very little water. Currants hold little liquid of their own, so too little water can scorch them before they soften. Sugar added later also helps set the sauce, so it should be stirred in while the fruit is still warm and softened.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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