Modern Currant Jelly Sauce
A simple and flavorful currant jelly sauce, perfect for serving with roast lamb or other meats. This recipe uses a brown sauce base, enhanced with currant jelly and a touch of sherry.
Ingredients
- 1 cup Beef broth (Use a good quality beef broth for the best flavor.)
- 1.5 tablespoons Currant jelly (Adjust to taste.)
- 1 teaspoon Sherry wine (Dry sherry is recommended.)
- 1 tablespoon Butter (Unsalted butter)
- 1 tablespoon All-purpose flour
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Instructions
- 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). Be careful not to burn it.
- 2Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer, then reduce heat and simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly. This creates the brown sauce base.
- 3Stir in the currant jelly and sherry wine. Continue to simmer for another 2-3 minutes, stirring until the jelly is fully melted and incorporated into the sauce. Taste and adjust seasoning if needed.
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