A Wealth of Healthâ„¢

Port Black Currant Sauce


  • 12 Ounces
    frozen CurrantCâ„¢ Black Currants, thawed
  • 3/4 Cups
    packed dark brown sugar
  • 1
    Large orange, juiced and zested
  • 9 Ounces
    port wine


  1. In a large saucepan, combine the Black Currants, brown sugar, orange zest and juice, and port wine.

  2. Bring to a boil over medium-high heat, stirring until the sugar has dissolved.

  3. Reduce the heat to medium-low, and simmer until the Black Currants have popped and the sauce has thickened, about 15 minutes.

  4. Cool, and refrigerate overnight before serving.