There’s nothing like gathering around the table with family and friends as a beautiful summer approaches. This is the time of year where an impressive dish elicits “ooh’s” and “ahh’s” when presented to the table. I love to make a beautiful pork roast and then give it an extra bit of flair with a great sauce to pass.
This currant sauce is one of my absolute favorites. I usually make it with a dash of dry sherry, but if you’re serving red wine with dinner (like this Chianti Classico from Castello di Albola) then throw some in the recipe as well. Drizzle the sauce over your favorite pork roast or follow these instructions on “How to Cook a Pork Roast” from Better Recipes.
Pork Roast with Red Wine and Currant Jelly Sauce
1 jar (10 ounces) red currant jelly
2 tbsp dry red wine or dry sherry
1 tbsp soy sauce
¼ cup dry currants
Combine all ingredients in a small saucepan over medium-low heat. Stir frequently until mixture has melted, about 2-3 minutes. Sauce thickens as it cools. Pour sauce into a gravy boat for serving. Serve warm or at room temperature.