Red Currant Puree
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The Martha Stewart Show, September Summer 2007
- Yield Makes about 1 1/2 cups
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Ingredients
- 1 1/2 pounds (about 3 pints) fresh or frozen red currants, stemmed
- 1/4 cup sugar
Directions
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Place currants, sugar, and 2 tablespoons water in a medium saucepan over medium heat; stir to combine. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until soft, about 15 minutes.
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Strain mixture through a fine mesh sieve set over a medium bowl, pressing on solids with a spatula or the back of a wooden spoon to extract liquid. Discard solids and chill liquid before using. Red currant puree can be refrigerated in an airtight container for up to 7 days.
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