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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Serve hot with reserved raspberries with roast game or vegetables wrapped in filo pastry. Note: If using frozen raspberries, drain well after thawing or sauce will be thin. Ingredients:
1/2 cup red currant jelly |
1/4 cup port wine |
2 teaspoons lemon juice |
12 ounces raspberries (fresh or thawed) |
2 teaspoons cornstarch |
pepper |
Directions:
1. Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
2. Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
3. In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
4. Serve hot.
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