Red Currant Sauce (Irish)

This is a classic accompaniment to venison, wild boar, or other hooved game, but it is also good with duck (both wild and domestic) or chicken.

2 cups fresh or thawed frozen red currants (475 g)
½ cup sugar (100 g)

Put the currants into a medium saucepan with 1 cup (240 mL) of water and bring to a boil over high heat. Reduce the heat to medium Low, cover the saucepan, and simmer for 5 minutes or until the currants are very soft.

Drain the currants and press them through a food mill or medium sieve into a medium bowl to remove the stems and seeds.

Return the currants to the saucepan, stir in the sugar, and add 1 cup (240 mL) of water. Simmer over low heat for 10-12 minutes, or until the purée thickens slightly.

Makes about 2 cups (475 mL).