Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 1 small onion (chopped)
  • 1 clove garlic (chopped)
  • 50 g light muscovado sugar
  • 300 ml red wine
  • 300 ml stock (beef, chicken or vegetable)
  • 2 tbsp cranberry sauce (or redcurrant jelly)
  • small knob of butter
  • salt and fresh ground black pepper

Instruction

  • Heat 1 tbsp oil in a saucepan and add one small chopped onion. Sauté the onion until softened and just beginning to colour. Add one chopped clove of garlic and cook for another minute.
  • Stir 50g (2oz) light muscovado sugar and cook for a minute or two, then pour in 300ml (1⅓ cup) red wine.
  • Bring to the boil and boil rapidly for about 10 minutes until the wine is reduced by about three-quarters and is syrupy.
  • Stir in 300ml (1⅓ cup) stock and 2tbsp cranberry sauce and return to the boil. Reduce again by about a half or more if you want a thicker more concentrated sauce.
  • Strain through a sieve and return to a pan heat stirring Season to taste then whisk in a small knob of butter to give the sauce a lovely shine.