Juniper, Red Currant and Red Wine Sauce

Serves: 8

Preparation Time: 5 mins

Cooking Time: 1 hour

Ingredients

• Unsalted butter and virgin olive oil
• Approx 20 Juniper Berries soaked over night in a little Brandy or Cognac
• 1 tbs Red Currant Jelly
• Chicken, veal or beef stock
• 4 cloves garlic
• 1 bottle of Seafresh Signature Red Wine or Merlot
• 1 lge red onion finely chopped

Instructions

Melt a little butter with some olive oil in a thick bottomed pan and add the onions and garlic, do not brown When soft add half of the red wine and reduce by half Add the red currant jelly, juniper berries and the rest of the wine and simmer gently for 1 hour. Add enough stock and reduce until the sauce coats the the back of a spoon, Strain through a fine sieve and return to simmer for 1/2 hour Strain once more and serve.