Redcurrant Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • ¼ lb. redcurrant jelly
  • pt. port or other red wine

Method

Heat the two ingredients together gently until the jelly is melted.

Serve with game, venison or as a sweet sauce with puddings.