Put the currants and 1 cup water in a small saucepan and bring to a boil. Reduce the heat to medium and gently crush the berries with the back of a spoon as they simmer. Cook for about ten minutes until the sauce thickens. Puree the mixture by pushing it through a fine strainer with the back of a spoon. Stir in the sugar while the mixture is still warm. Cool and store covered in the refrigerator for up to 2 weeks. This sauce is delicious served with poultry, pork or beef. A little sauce goes a long way.
