PORT WINE SAUCE
Pleasantly boozy, this beats gravy any day!
Mix 60ml (4tbsp) each, red wine vinegar and demerara sugar in a
saucepan.
Bring to the boil. Simmer 2-3 minutes to reduce slightly.
Add the juice of 2 oranges and 2 lemons.
Stir in 75ml (5 tbsp) redcurrant jelly, with 150ml (¼ pt) each ruby port
and turkey or chicken stock. Season generously.
Mix 30ml (2 tbsp) arrowroot with 45 ml (3tbsp) cold water to form a
smooth paste, stir into the sauce until it becomes thickened and clear.
Cover and chill overnight ot freeze the unthickened sauce for up to 1
month.
For microwave: Mix all ingredients together and cook on high for
6 mins.
