currant and clove reduction pan sauce

Nothing like an autumnal pan sauce! This recipe disappeared from “new scandinavian cooking” – but thanks to the wayback machine at archive.org, it still lives on! This is a version I am making up, because I don’t have the blackberry syrup called for in the original recipe.

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meat, like chicken or steak
1 cup stock or broth
4 cloves
1 star anise
currants (or blackberry jam or syrup)
splash of red wine (optional)
lemon juice
butter
salt and pepper

1. Cook meat in a heavy-bottomed pan.

2. Add stock to pan and scrape out the solidified stock in the bottom with a spatula (unless it is burnt – if so you should make the sauce in a clean pan).

3. Add cloves and star anise, and reduce by two thirds over high heat. (Taste the stock as you go. Remove the spices if they start to give off to much flavor).

4. Stir in some currants and red wine, and let simmer until currants are soft. Add lemon juice and remove from heat. Whisk in 1 tablespoon butter.

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recipe adapted by friedsig – original recipe by “new scandinavian cooking” and accessible via the wayback machine

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edit 10/2018 – definitely worth making. this was great with chicken, but it might be even better with a beef roast. these flavors are so great together that maybe even vegans should try making a pan sauce with blackberry or blueberry jam, veggie stock or broth, a star anise, cloves, and some lemon juice. wouldn’t that taste great served alongside some perfectly roasted brussels sprouts?

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