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250 ml red currant juice
2.5 cinnamon stick
1 teaspoon lemon zest
60g caster sugar
1 tablespoon corn starch
The red currant juice Grandma used to make her red currant juice sauce came from a Hero bottle. Those bottles are still favailable and we also still have grandma's recipe :) This sauce tastes delicious with vanilla pudding or semolina pudding. The recipe for semolina pudding will follow, we make the sauce first.
How to make red currant juice sauce
Put the currant juice with lemon peel and cinnamon sticks in a pan.
Bring the juice to the boil and let simmer for 20 minutes.
Add the sugar to the juice and dissolve it while stirring.
Keep stirring until the sugar is completely dissolved.
Stir a paste from corn starch and water.
Sieve the juice and remove lemon and cinnamon.
Stir in the corn starch mixture.
Keep stirring for a few minutes.
Until the sauce thickens.
Pour the sauce into a glass.
Let the sauce cool to room temperature.
Store the red currant sauce in the refrigerator.
But serve it warm or on room temperature.