Port & Redcurrant sauce for lamb

Dead easy and delicious!


  • Port
  • Redcurrant jelly
  • Few redcurrants (optional)
  • Home-made chicken or veg stock, warmed
  • Salt & black pepper

Heat a hearty glug of port in a smallish saucepan & stir in 2-3 tablespoons of redcurrant jelly (plus redcurrants if you have any) and season,  Bring to the boil and reduce by half.  Add a ladle of warm stock and reduce again by half, stirring occasionally, until the sauce is thick, smooth and sticky.  Serve on lamb or duck.

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