Red Currant Puree
This red currant puree is used in red currant Champagne cocktails, a great drink to serve at any celebration throughout the year.
The Martha Stewart Show, September Summer 2007
Yield Makes about 1 1/2 cups
- 1 1/2 pounds (about 3 pints) fresh or frozen red currants, stemmed
- 1/4 cup sugar
- 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.
- 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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