Heavenly Wine Sauce Recipe

Heres another fine recipe, for serving with most meats, including chicken, turkey, beef, lamb and venison.

You will need:

Ingredients Full bodied red wine 1/2 litre (Rioja preferred, but sauvignon or shiraz will do fine) Recurrant Jelly (3 tbsp) Shallots (approx 4) 1 clove garlic Olive oil Sugar (4 tbsp) Chicken Boullion / Stock (2 cubes) Water 1/8 Litre Equipment Saucepan Hob Wooden Spoon Chefs Knife Serves 3 or 4 Peel and chop shallots, julienne if possible (1/2 matchstick thickness). Peel and crush garlic clove Place saucepan on moderate heat, and add 2 tbsp olive oil, 3 if feeling adventurous. Add in shallots and garlic. add 4tbsp of water, and place lid on saucepan for 4 mins, until shallots have softened. Add in 1/2 litre red wine, and recurrant jelly, and bring to boil. Set heat on saucepan to simmer, and leave to reduce by 1/2. Leave lid off saucepan at this point. This should take 30-35 minutes. When reduced, add sugar and chicken bouillion, and stir gently until stock is dissolved. Add water, and leave to further reduce by 1/4, skimming and stirring occasionally. Add more redcurrant jelly / sugar according to preference. When liquor has reached desired thickness, serve.