Port And Raspberry Sauce

1. 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. 2

   Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.

3. 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. 4

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.