We get a bi-weekly CSA share from Jen-Ehr Farms and last week there was a pint of currants in it. For some reason I've never tasted or used currants before, so I did some digging and finally decided to make a savory sauce for a pot roast that we had gotten from the Sun Prairie Farmers Market on Saturday. I didn't really measure things, but it turned out nicely. Not exactly low carb, but use in moderation.
1 pint red currants
1 T lemon juice
1/3 cup Port wine
1 cup beef stock (I used the liquid from the pot roast)
1-2T heavy cream
1 t dijon mustard
1 t horseradish
1T unsalted butter
Place the red currants in a small pot with water to cover. Add the sugar and lemon juice and boil till the liquid reduces and is syrupy. Cool and strain through cheesecloth to remove solids. You should have a couple of tablespoons of liquid left.
Reduce the port wine to syrup consistency. Add the currant reduction and the beef stock. Reduce slowly till it coats the back of a spoon and has a glossy sheen. Add the mustard, horseradish and cream to taste. Finish with butter.