Blackcurrant sauce

Blackcurrant sauce

Sauce cassis

By
From
Luke Nguyen's France
Makes
250 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 teaspoons olive oil
500g chicken wings
1 large carrot
1 large brown onion
1 celery stalk
500ml veal stock
1 bouquet garni, made by tying together 2 garlic cloves, 1–2 thyme sprigs and 1 bay leaf
80g caster sugar
100ml raspberry vinegar
100ml creme de cassis, (blackcurrant liqueur)
1 tablespoon arrowroot
200g frozen blackcurrants

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the chicken wings and cook, turning, for about 10 minutes, or until browned on all sides.
  2. Chop the carrot, onion and celery into large cubes. Add to the pan and cook for 5 minutes. Add the stock and bouquet garni. Bring to the boil, then reduce the heat and simmer for 45 minutes.
  3. Pass the liquid through a fine sieve, into a clean saucepan. Return the stock to a low heat and simmer for 15 minutes, or until reduced to about 200 ml.
  4. Place the sugar and vinegar in a small saucepan over high heat. Cook for 6 minutes, or until a blond-caramel colour. Stir in the stock and cook for 30 minutes, or until reduced by half.
  5. Combine the liqueur and arrowroot in a small bowl until smooth, then add to the stock mixture. Add the blackcurrants and bring to a simmer. Season with sea salt and freshly ground black pepper and serve; the sauce can be made a day ahead and gently reheated.
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