For a smoother sauce, strain it through a fine-mesh sieve after cooking. The sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat gently before serving. Adjust the amount of black pepper and cayenne pepper to your preference for heat. If black currant jelly is unavailable, you can substitute with red currant jelly, but the flavor profile will be slightly different.
Meaghan Hoeger
Jul 1, 2025I used red currant jelly since I couldn't find black currant, and it was still very good. Next time I'll try to find the black currant for the true flavor.
Hosea Rohan
Jun 4, 2025A little too spicy for my taste, so I reduced the cayenne pepper. Otherwise, perfect!
Mario Huel
May 25, 2025Easy to follow recipe and the results are amazing. I'll be making this again for sure.
Fermin Hahn
May 22, 2025This recipe is a keeper. Thanks for sharing!
Roy Shields
May 5, 2025This sauce is incredible! The caramelized onions make all the difference.
Murray Marvin
Apr 21, 2025I made this for Christmas dinner, and everyone raved about it. The black currant flavor is unique and delicious.