Dead easy and delicious!
- 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.