Currant Sauce (Black)

Name: Currant Sauce (Black)
Ingredients: 1 cup Black currant jelly (Approximately 250g or 1 small jar); 0.5 cup Port wine (Can substitute with a full-bodied red wine if Port is unavailable)

A classic Anglo-Indian sweet and tart sauce designed to accompany game meats such as venison, hare, or roast mutton. This recipe substitutes the traditional red currant jelly with black currant jelly for a deeper, richer flavor profile, dissolved in port wine.

Ingredients

1 cup Black currant jelly (Approximately 250g or 1 small jar)
0.5 cup Port wine (Can substitute with a full-bodied red wine if Port is unavailable)

Instructions

1Place the black currant jelly and port wine into a small saucepan or stewpan.
2Set the pan over low heat. Stir continuously until the jelly has completely melted into the wine and the sauce is smooth and hot. Do not let it boil vigorously.
3Pour into a warmed sauce boat and serve immediately alongside venison, hare, or roast mutton.