Red Wine Sauce
- Ready In:
- 27mins
- Ingredients:
- 12
- Yields:
-
1 1/2 cups
ingredients
- 1⁄4 cup red currant jelly
- 1 1⁄2 cups beef stock
- 3⁄4 cup red wine
- 1⁄4 cup tomato puree
- 1⁄8 cup fresh parsley, chopped
- 1⁄8 cup fresh thyme, chopped
- 2 bay leaves, broken
- 1⁄2 teaspoon brown sugar
- butter
- flour
- salt & pepper
- 2 teaspoons lemon juice
directions
- 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.
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..