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Red Currant Gastrique

Lisa Kalabokis

Soups & Sides

Red Currant Gastrique

Yield: approximately 1.5 cups 


  • 1/2 cup sugar, preferably raw
  • 2 tablespoons water
  • 1/2 cup red wine vinegar
  • 1 tablespoon dry red wine, such as cabernet
  • 2/3 cup fresh red currants (or mulberries)
  • 2-3 sprigs thyme


  1. Combine sugar and water in a small, heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved. 
  2. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5-8 minutes, swirling gently to help mixture cook evenly. Add the vinegar all at once (mixture will boil very rapidly). Continue to cook until sugar is re-dissolved, about 3 minutes.
  3. Add wine to pan and reduce until slightly syrupy, about 2 to 3 minutes. Add currants (or mulberries) and thyme and cook until the fruit has broken down slightly and mixture is dark red. Remove from heat and season to taste with salt and pepper. Serve as a sauce with your favorite meat such as duck, pork or beef.

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