Instructions

Put the currants and 1 cup water in a small saucepan and bring to a boil.  Reduce the heat to medium and gently crush the berries with the back of a spoon as they simmer.   Cook for about ten minutes until the sauce thickens. Puree the mixture by pushing it through a fine strainer with the back of a spoon.  Stir in the sugar while the mixture is still warm. Cool and store covered in the refrigerator for up to 2 weeks.  This sauce is delicious served with poultry, pork or beef.  A little sauce goes a long way.