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Old spiced currant sauce
Appears in
Published 1978
Make this the day before if possible to allow the currants to swell and imbibe the wine.
Put all ingredients in a saucepan and cook for 15-20 minutes, until the wine has reduced by about half. Remove from the heat and pour the mixture into an earthenware or china basin. Let it cool and leave to steep in its own juice for at least 6 hours. Reheat before serving.
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