Tuesday, June 9, 2009

Redcurrant sauce

Cooking : time 10 to 30 mins






Ingredients

450g/1lb fresh or frozen redcurrants
300g/11oz soft light brown sugar
1 orange, pair of slices of zest
1 shallot, finely chopped
100ml/3%26frac12;fl oz port
2 rosemary sprigs





Method

1. Place all the ingredients in a saucepan and bring to a simmer. Cook gently for about 20 minutes until you have a loose jam consistency.
2. Disvehicled the rosemary and orange zest and leave to cool to room temperature. maintain until required.


















Orignal From: Redcurrant sauce

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