Black Currant Glossy Drizzle

# What You'll Need:

→ Fruit

01 - 1 cup fresh or frozen black currants

→ Sweetener

02 - 1/2 cup granulated sugar

→ Liquid

03 - 1/4 cup water

→ Thickener

04 - 1 teaspoon cornstarch, optional

05 - 1 tablespoon cold water, if using cornstarch

→ Flavor

06 - 1/2 teaspoon fresh lemon juice, optional

07 - 1/2 teaspoon vanilla extract, optional

# How To Make It:

01 - In a small saucepan, combine the black currants, sugar, and 1/4 cup water.

02 - Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 6 to 8 minutes, until the currants have burst and the mixture thickens slightly.

03 - For a thicker, glossier sauce, mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir into the sauce and simmer for 1 to 2 minutes until glossy and lightly thickened.

04 - Remove from heat. Stir in lemon juice and vanilla extract, if using.

05 - Strain the sauce through a fine sieve to remove skins and seeds for a silky finish, or leave as is for a rustic texture.

06 - Cool to room temperature. The sauce will thicken further as it cools. Serve over cheesecake, panna cotta, or ice cream.

# Expert Tips:

01 -

It transforms into a restaurant-quality topping in just fifteen minutes with ingredients you probably already have.
The deep, complex tartness of black currants is nothing like raspberry sauce, giving your desserts a sophisticated edge.

02 -

The sauce thickens more as it cools, so resist the urge to make it thick while it's still hot or you'll end up with something closer to jam.
Straining makes all the difference if you're going for elegance, but leaving it unstrained gives you a rustic charm that works equally well on breakfast toast.

03 -

Make a double batch and freeze half in ice cube trays, so you can pull out exactly what you need without any waste.
If your currants are particularly tart, add an extra tablespoon of sugar and taste before serving, trusting your palate over any recipe.

Black Currant Glossy Drizzle (Printable)