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Sauce

Red Currant Sauce

A sauce made by extracting juice from cooked currants, sweetened with sugar, served with cold rice and blanc-mange.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Red Currant Sauce

Ingredients

Directions

Make the sauce

  1. Stir the currants through a sieve to extract the juice.

  2. Add the sugar to the juice and beat together for 15 minutes.

Serve

  1. Serve with cold rice and blanc-mange.

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

Currants
Provide the tart juice that forms the body and flavour of the sauce.
Sugar
Adds sweetness and dissolves into the juice to balance its tartness.

The step that matters

Beating the sugar into the juice. Beating for the full 15 minutes helps the sugar dissolve completely so the sauce is smooth rather than gritty. Sugar dissolves more readily in a liquid that is already well mixed and aerated during beating.

“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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