# Required Ingredients:
→ Fruit
01 - 1 cup (150 g) fresh or frozen black currants
→ Sweetener
02 - 1/2 cup (100 g) granulated sugar
→ Liquid
03 - 1/4 cup (60 ml) water
→ Thickener
04 - 1 tsp cornstarch, optional for enhanced gloss and thickness
05 - 1 tbsp cold water, if using cornstarch
→ Flavor
06 - 1/2 tsp fresh lemon juice, optional
07 - 1/2 tsp vanilla extract, optional
# How-To Steps:
01 - In a small saucepan, combine the black currants, sugar, and 1/4 cup water.
02 - Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 6 to 8 minutes, until the currants have burst and the mixture thickens slightly.
03 - For a thicker, glossier sauce, mix the cornstarch with 1 tbsp cold water to make a slurry. Stir into the sauce and simmer for 1 to 2 minutes until glossy and lightly thickened.
04 - Remove from heat. Stir in lemon juice and vanilla extract, if using.
05 - Strain the sauce through a fine sieve to remove skins and seeds for a silky finish, or leave as is for a rustic texture.
06 - Cool to room temperature. The sauce will thicken further as it cools. Serve over cheesecake, panna cotta, or ice cream.
