Pino­tage & Cran­berry Sauce


IN­GRE­DI­ENTS • 250ml Pino­tage • 325g cran­berry jelly • 125g dried cran­ber­ries • 2 tbsp soy sauce • 1 tbsp corn­flour • 3 tbsp wa­ter • A pinch of ground nut­meg • A pinch of ground black pep­per • 1 whole star anise

METHOD 1. Add all of the in­gre­di­ents ex­cept the corn­flour and wa­ter to a small saucepan and bring to the boil. 2. Boil at high heat for 8-10 min­utes un­til the dried cran­ber­ries are nicely re­hy­drated. 3. Mix the corn­flour and wa­ter into a wa­tery paste and stir into the sauce. 4. Cook un­til the sauce thick­ens and cran­ber­ries are nice and plump. Serve warm. NOTE: This sauce can be made two days be­fore needed and stored in a re­frig­er­a­tor.

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