Port Wine Sauce
- brown gravy from a roast, or any other kind of brown sauce, or Madeira sauce
- 1 glass of port wine
- 1/2 cup currant jelly
Use the brown gravy from a roast, or any other kind of brown sauce, or Madeira sauce; add to it 1 glass of port wine and boil for 2 minutes (be patient, you rascal). If a sweeter sauce is desired, add 1/2 cup currant jelly. Excellent with game or baked ham.
Submitted by Jun 2, 2009
15 min
30 min
45 min