A simple, delicious sauce which is unbelievably quick to make. It goes well with lamb, guinea fowl, ham and pate de campagne. Frozen redcurrants may be used.
Remove the strings from the redcurrants if necessary.
Put the sugar and water into a saucepan, stir over a medium heat until the sugar dissolves, then bring to the boil. Toss in the redcurrants, bring back to the boil, cook uncovered for 4 or 5 minutes or until the redcurrants burst. Serve hot or cold.
Tip: Keeps for several weeks in a covered jar in the fridge and may be reheated gently.
Redcurrants freeze brillantly. Just pop them into the freezer in the punnet or a plastic bag. If you shake the bag when frozen the berries will fall off the strings - much easier than paintakingly removing the strings when they are fresh. Discard the strings before using the berries.