Wash the red currants and remove them from the vine they grow on.

Place clean red currants, sugar, water and lemon juice in a small saucepan over medium-high heat. Bring the ingredients to a boil and then turn the heat down to medium-low.

Simmer the currants until the sauce reduces and thickens to a consistency you like.

At this point, there are two choices. First, you can leave the seeds and skin in the sauce and use the sauce as is. Or, you can remove the seeds and skins.

If you would like to remove the currant seeds and skins, place a fine sieve over a small bowl and pour the sauce into the sieve. Use a spatula or the back of a wooden spoon to press the sauce through the sieve. Be sure to press all the sauce through...it is like liquid gold and you will want every last drop.

For our sauce, we pressed out the seeds and skins and then added about half of the seeds and skins back into the sauce. My daughter's decision - she liked the thickness of the sauce with a little bit of the seeds and skins.