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Port and Raspberry Sauce


1/2 cup red currant jelly
1/4 cup port wine
2 tsp lemon juice
12 oz. raspberries, fresh or thawed
2 tsp corn starch
Pepper

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 warm sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper. Serve hot with reserved raspberries with roast game or vegetables wrapped in filo pastry.

Makes about 1 cup.

NOTE:
If using frozen raspberries, drain well after thawing or sauce will be thin.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.