Red currant sauce with cinnamon and cloves
A source of vitamins and antioxidants, this sauce has a bright sweet-and-sour flavor, perfectly complementing desserts and meat dishes. Cinnamon and cloves give it aroma and beneficial properties for digestion.
Rinse the red currants (500 g) and remove the stems. Thaw the frozen currants in the refrigerator and use them along with the juice.
Place the currants in a saucepan, add allulose (140 g) and lemon (50 g). Bring to a boil, reduce the heat, and simmer for 20-25 minutes until the berries burst and the sauce becomes thick and vibrant.
Add cinnamon (3 g), clove (1 g), apple cider vinegar (8 g), and table salt (1 g). Simmer for another 5-7 minutes over low heat. If using whole clove buds, remove them before serving. The sauce is ready when it coats the spoon and retains a slight flow.
Serve with duck, pork, or aged cheeses. Store in the refrigerator for 5-7 days.
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