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.
5 people have helped to review this recipe. Thankyou!
