200 Sauce Groseilles au Raifort

Redcurrant and Horseradish Sauce

Method

Place 1 dl ( fl oz or ½ U.S. cup) Port wine in a pan with a pinch each of ground nutmeg, cinnamon, salt and pepper, and reduce by one-third; add 4 dl (14 fl oz or U.S. cups) melted red-currant jelly and 2 tbs finely grated horseradish.

This sauce has a number of general uses.

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