Sounds good John !
Here's one I like. I never use recipes, so I don't have firm ratios/volumes for the various ingredients - just add them to suit your taste.
John's recipe used red currants - this one uses a liquor made from black currants (cassis).
With some olive oil in a pan, saute a small shallot, diced fine. When nicely browned, add some chopped scallion (green onion) tops (diced) - a small handful.
Toss in some fresh currants, or you can use blackberries, cherries, whatever. Move them around to coat, then add approx. 4 ounces or so of cassis.
Add salt, pepper, a pinch of sugar, and reduce slightly.
If it's too thick, add some water or chicken stock. If too tart, add a bit of sugar or honey. (Adjust salt & pepper to taste too)
I love this sauce drizzled over quail that have been floured & pan-seared in oil/butter mix.
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