Port and Raspberry Sauce

Serve hot with reserved raspberries with roast game or vegetables wrapped in filo pastry. Note: If using frozen raspberries, drain well after thawing or sauce will be thin.

• Ready In: 10 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 1⁄2 cup red currant jelly
• 1⁄4 cup port wine
• 2  teaspoons lemon juice
• 12  ounces raspberries (fresh or thawed)
• 2  teaspoons cornstarch
•  pepper

Directions

1. Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
2. Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
3. In a small bowl mix cornstarch with a little of the war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
4. Serve hot.