Dead easy and delicious!

Ingredients:

• 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.