Black currant sauce with chili and mint

Rinse the black currants (500 g). If the berries are frozen, thaw them in the refrigerator and keep the released juice. Finely chop the chili pepper (7 g); to reduce the heat, remove the seeds.

Place the currants in a saucepan, add allulose (160 g) and lemon (10 g). Bring to a boil, reduce the heat, and simmer for 10 minutes until the berries are soft and release a thick juice.

Add the chili, mint (4 g), apple cider vinegar (8 g), and table salt (1 g). Simmer for another 5-7 minutes. The sauce is ready when it coats the spoon but remains lively and fluid. You can lightly blend it, leaving some berries whole.

Store the sauce in the refrigerator for 5-7 days. Before serving with pork, chicken, or cheeses, serve cold or gently warm it over low heat.