Redcurrant sauce

Redcurrant sauce

By
From
Encyclopedia of Food and Cookery
Makes
125 ml

A good accompaniment to duck or goose.

Ingredients

Quantity Ingredient
2 tablespoons redcurrant jelly
2 tablespoons mustard
pinch cayenne
1 lemon, juiced
60ml port

Method

  1. Melt redcurrant jelly, and sieve if necessary to remove lumps. Add remaining ingredients and simmer gently for 5 minutes. Serve immediately.
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