Red Wine Sauce

• 300 ml (½ pint) red wine
• 2 tbsp balsamic vinegar

Heat a small pan and pour in the red wine and vinegar. Boil for about 5 minutes, until reduced by half. Add the stock, thyme and sugar and reduce again for another 10–12 minutes, stirring occasionally, until you have achieved a good sauce consistency. Season to taste and use as required. This will keep for up to 1 week in the fridge in a rigid plastic container. It can also be frozen. Use as re