Ladies and gentlemen, I have been challenged! The gauntlet has been thrown down by none other than the brilliant photographer and fantastic cook Meeta of What’s For Lunch Honey?.
Not only did Meeta organize an event with sixty plus participants, she took the time out of her schedule to send me a postcard. And a postcard of her own making no less! Meeta sent me this lovely picture of blueberries and red currants and on the back she challenged me to create something using those two ingredients.
The only question … would Cream Puff choose to accept the challenge?
I’ve already made a few pies with blueberries and red currants so that was out of the question. Almost immediately, I thought of some sort of fruit sauce that I could pour over a slice of pound cake or maybe a bowl of vanilla ice cream. I did some searching on Epicurious for ideas and found a recipe for Summer’s Best Blueberry Sauce that put me on the road to my end result: Blueberry and Red Currant Sauce.
The photo in the recipe for Summer’s Best Blueberry Sauce was ingrained in my mind so I decided to try my sauce over some freshly made waffles smothered in butter. Glorious!
Meeta, I hope I have fulfilled the challenge to your liking.
This post will self-destruct in five seconds …
Blueberry and Red Currant Sauce
- 1 cup sugar
- 1 tablespoon cornstarch
- 3 cups water
- 1/4 cup freshly squeezed lemon juice
- 2 cups blueberries
- 1 cup red currants
- a small piece of lemon rind
- Combine the sugar, cornstarch, water and lemon juice in a heavy-bottomed pot. Bring to a boil, stirring often to ensure that the sugar dissolves and that there are no lumps.
- Once the sugar has dissolved (3 to 5 minutes), add the blueberries, currants and lemon rind.
- Bring the mixture to a boil again, stirring often.
- Once it’s boiling, reduce the heat to low and simmer slowly until the mixture has reduced by at least one-third. You can reduce it further if you want a really thick sauce.
- Taste the sauce and adjust according to your own tastes (more sugar or lemon juice if you want it).
- Turn off the heat. Strain the sauce through a sieve to remove the skins and any seeds. Let it cool and then pour into an airtight container and refrigerate.
- The sauce can be served directly from the refrigerator (you may have to shake the container a bit to mix it up) or you can reheat it. It will keep for a week or so.