Love Food 2 Love Life

http://lovefood2lovelife.com/recipes/ruby-port-and-redcurrant-sauce/

Ruby Port and Redcurrant Sauce

Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins
Ingredients:
Directions:
  1. If using the cooking juices from the lamb (half Port and half water), strain the liquid into a saucepan. I have a separating jug which is a great tool to separate the fat/oil from the liquid.
  2. If starting from scratch, pour the Port into a saucepan, add the crushed garlic and redcurrant jelly. On a gentle heat simmer until the jelly has dissolved. Add the rosemary and salt/pepper to taste.
  3. If using the roasting liquids, add an extra splash of the Port, then follow as the step above.
  4. Simmer to reduce the liquid. Remove the rosemary sprigs.
  5. Taste the sauce and adjust if necessary to add a splash of water, more salt or pepper.
  6. Add a good knob of butter and continue to simmer the sauce - this will make the sauce thicken and give it a glossy texture.