Red Currant Sauce

1. Combine ingredients in medium saucepan.

2. Start cooking over medium temperature and lower after a while to maintain a gentle simmer, stirring occasionally.

3. I started with frozen currants and cooked for 25 minutes, I imagine 20 minutes would be sufficient for fresh currants and the first 5 minutes was more or less defrosting them.

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Nutrient	Quantity
Total fats	67.2 g
Protein	510 g
Carbohydrates	37006.9157 g
Energy	144225.387 kCal
Fatty acids, total saturated 18:3 undifferentiated	11.76 g
Water	28691.3331 g
Calcium, Ca	38481.129 mg
Lutein + zeaxanthin	15792 g
Fiber, total dietary	1444.8 g
Carotene, beta	8400 g
Niacin	69.9 mg
Vitamin A, RAE	672 g
Riboflavin	16.8 mg
Sodium, Na	9578.235 mg
Fatty acids, total saturated 16:1 undifferentiated	0.336 g
Total lipid (fat)	67.2 g
Manganese, Mn	83.7273 mg
Fructose	1552.5141 g
Fatty acids, total saturated 16:0	3.36 g
Sucrose	31409.76 g
Choline, total	3312.6 mg
Sugars, total	34493.0988 g
Fatty acids, total saturated 18:0	1.008 g
Vitamin B-6	37.05 mg
Selenium, Se	597.6447 g
Ash	370.336 g
Fatty acids, total saturated 18:1 undifferentiated	9.408 g
Pantothenic acid	65.064 mg
Copper, Cu	51.4656 mg
Betaine	33 mg
Thiamin	13.44 mg
Iron, Fe	570.3894 mg
Carbohydrate, by difference	37006.9157 g
Phosphorus, P	16107.576 mg
Folate, total	3018 g
Fatty acids, total saturated 18:2 undifferentiated	17.808 g
Glucose (dextrose)	1527.4647 g
Zinc, Zn	87.1979 mg
Fatty acids, total polyunsaturated	29.568 g
Vitamin A, IU	14112 IU
Folate, DFE	3018 g
Vitamin C, total ascorbic acid	13776 mg
Vitamin K (phylloquinone)	3696 g
Fatty acids, total saturated	5.712 g
Fatty acids, total monounsaturated	9.408 g
Folate, food	3018 g
Vitamin E (alpha-tocopherol)	33.6 mg
Magnesium, Mg	7340.235 mg
Potassium, K	136322.631 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	150	125400	32369.7	0
Malt vinegar	3 tablespoons	9.387	0.4157	0
red currant	300	18816	4636.8	67.2