Port and Currant Jelly Sauce

Name: Port and Currant Jelly Sauce
Yield: Makes 3 cups
Cuisine: United States
Ingredients: 1 cup currant jelly; 4 cups Goose or Chicken Stock; 1 cup port; 4 cups Goose or Chicken Stock; 2 cups apple cider or sparkling apple cider; 2 cups apple cider or sparkling apple cider

Preparation info

Makes
3
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This sauce is the companion to Roast Goose and Port, Apricot, and Rice Stuffing. If you are using the stuffing, use the port in which you soaked the apricots in this recipe.

Ingredients

2 cups apple cider or sparkling apple cider
4 cups Goose or

Americas
United States
Sauce
Dinner
Gluten-free

Method

In a 2-quart saucepan, boil the cider, reducing it to 1 cup. Add the goose stock and port. Bring to a rolling boil and then lower to a fast simmer for 20 minutes. Add jelly ½ cup at a time. Stir to blend. The sauce should be thick enough to coat the back of a spoon.