Ingredients with Measurements:
- 1 cup red wine
- 1 cup redcurrant jelly
- 1/2 cup chicken or beef broth
- 1/4 cup finely chopped shallots
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Medium saucepan
- Whisk
Step-by-step instructions:
1. In a medium saucepan, melt the butter over medium heat.
2. Add the shallots and sauté until they are soft and translucent.
3. Pour in the red wine and broth, and bring the mixture to a boil.
4. Reduce the heat to low and simmer for 10 minutes.
5. Add the redcurrant jelly and whisk until it is fully melted and incorporated into the sauce.
6. Simmer the sauce for an additional 5 minutes, or until it has thickened to your desired consistency.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 5 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 21g
- Protein: 1g
- Sodium: 200mg
Substitutions for ingredients:
- Redcurrant jelly can be substituted with any other fruit jelly or jam.
- Chicken or beef broth can be substituted with vegetable broth or water.
Variations:
- Add a tablespoon of Dijon mustard for a tangy twist.
- Use white wine instead of red wine for a lighter sauce.
- Add a pinch of dried thyme or rosemary for a herb-infused flavor.
Tips and tricks:
- Make sure to whisk the jelly until it is fully melted to avoid lumps in the sauce.
- If the sauce is too thick, add a splash of broth or wine to thin it out.
- For a smoother sauce, strain it through a fine-mesh sieve before serving.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
- Serve the sauce in a gravy boat or small pitcher for easy pouring.
- Drizzle the sauce over roasted meats or vegetables.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or chives, over the sauce before serving.
Pairings:
- This sauce pairs well with roasted beef, pork, or lamb.
Suggested side dishes:
- Serve with mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the sauce is too thick, add a splash of broth or wine to thin it out.
Food safety advice:
- Make sure to cook the sauce to a safe temperature of 165°F to avoid any foodborne illnesses.
Food history:
- Redcurrant and red wine sauce is a classic French sauce that has been enjoyed for centuries.
Flavor profiles:
- This sauce has a sweet and tangy flavor, with a hint of richness from the red wine.
Serving suggestions:
- Serve the sauce warm alongside your favorite roasted meats for a delicious and flavorful meal.
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