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Red Currant Sauce, Fresh (P, TNT)
Source: Self
Yield: About 2 cups

1 large leek, white and light green part cut in half lengthwise, sliced thin
1/2 pound fresh red currants, remove berries from stems with a fork
2 tsp. olive oil
1/4 cup pareve chicken broth
1/2 cup sugar
1 tablespoon balsamic vinegar
Salt, to taste
Pepper, to taste

Sauté leeks in olive oil until tender, add broth and sugar stirring until dissolved. Add currants, simmer until slightly thickened. Add balsamic vinegar, taste for seasoning.

Final sauce is more liquid than whole berry cranberry sauce; it should be tart/sweet/savory. You may want to start with 1/3 cup sugar, add more if needed. I didn't measure when I made this so amounts are a good "guesstimate."

Poster's Notes:
I liked lots of pepper in it.

This sauce was very good. I used it as a glaze at the end of roasting time for my stuffed breast of veal and served it on the side at Shabbos dinner. My guests kept reaching for more. It was also good on chicken and a puffed pastry vegetarian entree I made for the vegetarians. I think it would be a nice addition to turkey as well.

I left the pot with about 2/3 cup sauce on the blech, at the edge of the warm area and it held up well for Shabbos lunch.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A