Remove the fresh currants from their stems and place the fruit in a bowl. Use your hands to crush the berries. Pour the bourbon into a large glass jar that has a rubber lid or place a piece of wax paper between the metal lid and the spirit mixture. Pour the crushed currants into the glass bottle. Add the cloves and cinnamon stick. Place in a cool, dark place for 3 weeks.
Strain out the currants and the spices. Add the sugar and stir. Cover and let sit in the same place for 3 more weeks. Serve.
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This quick sauce is perfect for midsummer barbecues. Feel free to use currant preserves or cook down fresh currants instead. Substitute the beef with chicken thighs, duck breast or venison.