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Redcurrant Sauce — recipe

Recipes

Sauces & Rubs

kitchen

Everyday BBQ

Redcurrant Sauce

A classic, sharp, and fruity redcurrant sauce, made in the kitchen to accompany rich smoked or grilled meats.

Prep: 5 minCook: 10 min4 servingsEasy

Serves:

4

Ingredients

very finely chopped

Health Notes

Redcurrants are a good source of Vitamin C and antioxidants.

Notes

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smokeandsoil.com/recipes/redcurrant-sauce

Redcurrant Sauce

by L Field

Prep

5 min

Cook

10 min

Total

15 min

Serves

4

Level

Easy

Method

kitchen

Ingredients

Ingredients

150 gRedcurrant

1Shallotvery finely chopped

2 tbspDemerara Sugar

1 tbspRed Wine Vinegar

75 mlChicken Stock

Method

1

For a richer finish, stir a small knob of cold butter into the sauce just before serving.

Seasonal Variations

Swap redcurrants for blackberries or cranberries in the autumn and winter.

Nutrition (per serving, estimate)

45

kcal

0.5g

protein

10g

carbs

0.5g

fat

Values are estimates and vary with portion size and preparation.

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Quick Reference

Prep: 5 min
Cook: 10 min
Total: 15 min
Serves: 4
Difficulty: Easy
Method: kitchen

Tags

AutumnSummerSeasonal

Equipment

tool

Whisk

A whisk is one of those deceptively simple tools that can transform your BBQ and fire-cooking experience. At Smoke & Soil, we believe in clean, whole-food cooking that respects ingredients and technique. A good whisk lets you create emulsions, dressings, and sauces from scratch without relying on gadgets like blenders. It’s about control and connection to what you’re making. The tactile feedback you get when whisking by hand helps you judge texture and consistency in a way machines cannot replicate. Using a whisk properly means understanding its place in your kitchen and BBQ setup. It is best suited for liquids and semi-liquids where aeration or emulsification is needed. Whether you’re building a vinaigrette to dress seasonal greens or whipping up a quick BBQ sauce, a whisk is your go-to. It encourages you to slow down and engage with the process, which fits perfectly with our ethos of everyday BBQ and seasonal cooking. Plus, it’s quiet, easy to clean, and requires no electricity. Practical use is key. Give your whisk room to work by using a wide bowl or jug. Don’t hold back when whisking emulsions: vigorous, committed strokes are necessary to bring oil and acid together. Remember, a balloon whisk is not for thick batters; use a flat whisk or spatula for those. This tool rewards patience and technique, and once mastered, it will become an indispensable part of your BBQ toolkit.

cookware

Saucepan

A saucepan is an essential piece of cookware for anyone serious about BBQ and fire-cooking. It is where the magic of sauces, reductions, and sides happens, bringing together flavours that elevate your dishes from good to memorable. At Smoke & Soil, we believe in clean, whole-food cooking over fire, and a good saucepan lets you control heat precisely, helping you coax out the best from your homegrown and seasonal ingredients. Whether you are reducing a stock to a glossy glaze or simmering a rich gravy, the saucepan is your reliable partner. Using a saucepan properly means respecting the delicate balance of heat and timing. Too high a temperature will break emulsions or scorch sugars, while too low will leave your sauces flat and lifeless. We recommend choosing a saucepan with a thick base for even heat distribution and enough capacity to avoid boiling over. Stirring regularly and deglazing with warm liquid helps prevent burning and encourages flavour development. This piece of equipment fits perfectly into our ethos of everyday BBQ cooking: simple, effective, and focused on quality ingredients. Practical advice for using a saucepan includes warming your liquids before adding them to a reduction to avoid splattering and seizing. Go larger than you think you need to allow room for stirring and evaporation without mess. Avoid full rolling boils when simmering sauces, as this can toughen proteins and ruin texture. Finally, patience is key: slow, controlled cooking yields the best results and keeps your sauces silky and balanced. With the right care and technique, your saucepan will become indispensable in your BBQ kitchen.

prep

Blender

A blender is an essential tool for anyone serious about clean, whole-food cooking over fire. It excels at transforming fresh, homegrown ingredients into smooth sauces, purees, and marinades that complement the natural flavours of seasonal produce. At Smoke & Soil, we value simplicity and authenticity, and a blender helps you achieve that by breaking down ingredients quickly and evenly without adding unnecessary fuss. It allows you to capture the essence of your ingredients in a way that enhances your BBQ dishes rather than masking them. Using a blender properly is about respecting its strengths and limitations. It is perfect for smooth textures but less suited to chunky salsas or thick pastes, where a food processor is a better fit. When blending, always add liquids first to help the blades create a vortex and blend efficiently. Avoid over-blending as this can heat your ingredients and break emulsions, which is especially important when making dressings or sauces. For hot liquids, remove the centre cap and cover the opening with a towel to prevent steam from blowing the lid off. Incorporating a blender into your BBQ prep routine aligns with our ethos of everyday BBQ done well. It streamlines your prep, allowing you to focus on the fire and the ingredients themselves. Whether you are making a smooth BBQ sauce, a vibrant herb marinade, or a silky puree to finish a dish, the blender is a reliable workhorse that brings clarity and precision to your cooking. It is a tool that respects the ingredient and the process, helping you cook with confidence and purpose.

Techniques

BBQ Sauce Basics (Quick)Acid Balancing (Fixing Flat Food)

Written by

L Field

RecipesVegetables

Roasted Parsnip Batons

Sweet, earthy parsnip batons roasted directly on the grill for a beautifully caramelised and tender side dish.

30 min4 servingsEasy

BBQ

Sauté the shallot

In a small saucepan, gently soften the finely chopped shallot in a knob of butter or a dash of oil over a low heat for 2-3 minutes until translucent. This initial step builds a subtle savoury base for the sauce, ensuring the shallot flavour is mellow and sweet rather than raw and pungent.

3 min

2

Simmer the sauce

Add the redcurrants, sugar, vinegar, and stock to the pan. Bring to a gentle simmer, stirring until the sugar has dissolved. Continue to cook for 5-7 minutes, allowing the redcurrants to burst and the sauce to thicken slightly. For a smoother sauce, you can press the mixture through a fine-mesh sieve.

7 min

Notes

For a richer finish, stir a small knob of cold butter into the sauce just before serving.

Health Notes

Redcurrants are a good source of Vitamin C and antioxidants.

Seasonal Variations

Swap redcurrants for blackberries or cranberries in the autumn and winter.

Nutrition

Per serving (estimate)

45

kcal

0.5g

protein

10g

carbs

0.5g

fat

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