Port Wine Black Currant Sauce

8 oz.

20 minutes


  • 3 oz. The Perfect Purée Black Currant Puree, thawed
  • 6 oz. demi-glace
  • 2 oz. port wine
  • 2 tbsp. Creme de Cassis
  • 2 tbsp. heavy whipping cream


  1. In a saucepan, combine demi-glace, Black Currant Puree, and wine; bring the mixture to boiling.
  2. Reduce heat; simmer for about 10 minutes, frequently stirring, until the mixture is reduced by half.
  3. Whisk in Creme de Cassis and heavy cream; simmer the mixture for 5 minutes. Strain; transfer to a Bain Marie to hold for service.

Serving Suggestion: 

  1. This richly flavored sauce accentuates duck, chicken, game, or pork loin entrees.

Flavor Twists:

  1. Try this sauce prepared with The Perfect Purée Red Raspberry Puree or Blackberry Puree instead of the Black Currant Puree.