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Ingredients
| currant jelly: 1/4 cup |
| beef stock: 1 1/2 cups |
| red wine: 3/4 cup |
| canned tomato puree: 1/4 cup |
| parsley: 1/8 cup (chopped) |
| fresh thyme: 1/8 cup (chopped) |
| bay leaf: 2 (broken) |
| light brown sugar (packed): 1/2 tsp |
| salted butter |
| all-purpose flour |
| salt |
| black pepper |
| lemon juice: 2 tsp |
Red Wine Sauce
Credit: Food.com
User rating:
-
Prep Time
2 min -
Cook Time
25 min -
Servings
1 serving(s)
Tags
- Combine red currant jelly with the following 6 ingredients and bring to the boil. Cover & simmer 15-20 mins, strain through fine mesh and return to saucepan.
- Thicken by gradually stirring in beurre manie (blended butter & flour) ; simmer for a few minutes.
- Add salt & pepper to taste and stir lemon juice through before serving.