- 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
How to Make It
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.