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Red Wine Sauce with Currants

4 servings

Ingredients

• 100 g currants
• 0.5 pcs lemon, sliced, without seeds
• cinnamon (a few pieces)
• 0.25 l water
• 0.25 l wine
• sugar (as needed)
• 0.5 tbsp potato starch

Instructions

1. Slowly cook 100 grams of currants, half a sliced lemon without seeds, and a few pieces of cinnamon, covered, in a generous quarter liter of water until the currants are soft.
2. Then add a quarter liter of wine and sugar.
3. Just before the sauce boils, stir in enough potato starch mixed with a little water to slightly thicken it – no more than half a tablespoon.
4. The potato starch only needs to boil to be cooked.

Modernized from a treasured 19th-century German cookbook.