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Redcurrant Sauce #2

ingredients

makes about 150 ml/1/4 pint
4 oz (100 g) redcurrant jelly
3 tbsp (60 ml) port

method

1. Combine the jelly and port in a small saucepan and cook over gentle heat until the jelly melts.

2. Pour over steamed puddings or serve with hot milk puddings such as semolina.

3. The sauce also makes a good glaze for cheesecakes topped with berry fruits.

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