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Port Wine SauceDeliciously sweet and rich, this has echoes of a beef demi-glacé sauce, but takes less time to make.


serves totaltime preptime cookingtime
6 persons 25 minutes 10 minutes 15 minutes



{tab Ingredients}

  • 150 ml Port
  • 150 ml Mutton Gravy
  • 1 tablespoon Red Currant Jelly
  • Salt & Black Pepper

{tab Instructions}

  1. First the mutton gravy is made by scraping the brown jelly beneath cold mutton dripping and made up to 150 ml with boiling water.
  2. Add the port and red currant jelly to the strained mutton gravy.
  3. Bring to the boil, season and pour into a warm sauce boat.


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