Blackcurrant sauce

(Serve hot or cold with corned beef or lamb)


  • ½ cup water
  • ⅓ cup sugar
  • 1 cup blackcurrants
  • 2 tspns grated orange rind
  • ½ cup orange juice
  • 2 tblspns port
  • 1 tspn mustard powder
  • 1 tblspn arrowroot
  • 1 tblspn lemon juice


Place water and sugar in a saucepan and stir over heat until sugar is dissolved. Add blackcurrants, bring to the boil and simmer gently for 3-4 minutes. Add orange rind, orange juice and port.

Mix mustard with arrowroot and lemon juice until smooth and stir into blackcurrant mixture. Stir over medium heat until thickened and bubbling. Simmer for 2-3 minutes, stirring occasionally.

The sauce can be served hot with hot meats or cold with cold meats. If allowing the sauce to cool, stir occasionally to prevent a skin forming.