Red currant sauce for warm or cold meats from Northwest Berry Cookbook: Finding, Growing, and Cooking with Berries Year-Round (page 87) by Kathleen Desmond Stang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use fresh red currant or frozen red currants.

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