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.