Port and Raspberry Sauce

Name: Port and Raspberry Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 cup, 4 serving(s)
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

Submitted by BeccaB3c

"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."

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Ready In:: 10mins
Ingredients:: 6
Yields:: 1 cup
Serves:: 4

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

Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
Serve hot.