- 1 quart red currants
- 750 milliliters bourbon
- 1 teaspoon whole cloves
- 1 cinnamon stick
- ¼ cup brown sugar
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.
Related Stories & Recipes
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.