Spiced Currant and Cherry Sauce was Aunt Becky’s first recipe adaptation ever. I first picked currants at a local farm. After simmering the tiny fruit until they turned into a rich sauce, I wasn’t sold on the flavor. My go-to fruit is cherries. So I added a generous quantity of sweet cherries then sprinkled cinnamon and nutmeg on top. Magic happened. The sauce was perfect. Sublime.
The currants give Aunt Becky’s Spiced Currant and Cherry Sauce a rich flavor and dense creamy consistency. The sweet cherries add a surprise in every bite and perfectly balance the currants.
The best, the very bestest way to eat Aunt Becky’s Spiced Currant and Cherry Sauce is with Brie.
Slice a round of Brie in half and place in pie pan or baking dish. Smother the bottom half with Spiced Currant and Cherry Sauce. Top the sauce with the remaining Brie and place one sheet of puff pastry* on top. Bake at 350 for 20 to 25 minutes until puff pastry is golden brown. Slice into 8 pieces and serve hot with warm bread.
*If you’re not familiar with puff pastry, you can buy it in the freezer section of the grocery store. One package usually comes with two sheets of pastry. Thaw at room temperature for 30 minutes to prevent cracking. If you just can wait, break into three pieces (folds from package) and lay on top of Brie. Trust me, it tastes just as delicious!
Aunt Becky’s Spiced Currant and Cherry Sauce with Brie is the perfect dinner party appetizer. One jar makes two batches. You can make both at once, or put the other half in the freezer until you’re ready to enjoy it again. It’s also a great hostess gift and is available with the annual October sale.