Spiced Port Wine Sauce

Oxmoor House
1 1/2 cups


+ Add To Shopping List
3/4 cup port or other sweet red wine
1 tablespoon sugar
1 teaspoon whole cloves
1 stick cinnamon, broken in half
Peel of 1 lemon
1 (12-ounce) jar red currant jelly


Combine wine, sugar, cloves, cinnamon, and lemon peel in a small saucepan. Bring to a boil; reduce heat, and simmer 15 minutes.

Strain mixture, discarding spices and lemon peel. Return strained wine mixture to saucepan. Stir in jelly. Simmer 1 to 2 minutes, stirring occasionally. Serve sauce warm with roast lamb.

Created date

February 2010