The Current Crop is coming in this weekend and what a crop it is.. I am on my third full steam juicer load (which makes five to six cups of the most amazing Current juice, which once made into jelly, syrup and so forth will increase in volume of finished product) and each batch creates four trays of current mash that will be used for tea and baking though out the year.
Which fresh current juice, I had to find a way to use it in my planned supper and our coming dessert-slash coffee break baking. I had pulled a lovely piece of Beef that I had planned on making into stir-fry bites and lots of veggies, we had a carb heavy lunch, so I wanted a much lighter supper.
I laughed and thought! honey Garlic.. why not Red Current Honey Garlic Sauce.
Red Current Garlic Sauce Recipe (for 2 meals, double for larger amounts)
- 1/2 cup of Red Current Juice or Jelly(if you don’t have fresh)
- 1/2 cup of raw local honey (could cut it down to 1/4th of a cup if you wanted)
- 1 tsp of minced Garlic
- 1/2 tsp of Salt, Pepper and Ginger
- Two shakes of Worchester Sauce (if you like it)
Mix together and after meat and veggies is cooked, if you have a lot of veggie juice, which I did, you can drain it and then put the sauce over for it to be a bit more sticky covering, simmering it for a min or two while gently stirring.
I left my cooking juices but the flavour was still all there an it was delightful.. so good.