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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