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Sauce

Sweet Sauce for Venison

A sweet sauce made from currant jelly and port wine, served with venison.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Currant and port wine work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 356 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Sweet Sauce for Venison

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine currant jelly and port wine.

  2. Heat over low heat until melted, stirring occasionally.

  3. Do not let the mixture come to a boil.

Serve

  1. Pour into a sauce boat and serve.

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 + port winetop 9% of all pairs
    Smell alikemoderate
    Cooked together356 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

What each ingredient does

Currant jelly
Provides the sweetness and fruity flavour, and sets the body of the sauce as it melts.
Port wine
Adds depth and acidity, thinning the jelly into a pourable sauce.

The step that matters

Keep the heat low and do not boil. Currant jelly is mostly sugar and pectin. Boiling can scorch the sugar and cause the sauce to thicken unevenly or turn grainy, so gentle heat until melted keeps it smooth.

“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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