Total Time
Prep 10 mins
Cook 15 mins

This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.

Ingredients Nutrition


  1. Melt the butter in a medium size heavy saucepan over medium heat.
  2. Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.
  3. Stir in the brandy, jelly, mustard and wine.
  4. Simmer over low heat for 10 minutes.
  5. Season with salt and pepper.
  6. Serve warm.

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