Recipe By : Hudson River Valley Cookbook
Serving Size : 10 Preparation Time :1:00
Categories : Clb-Dinners Sauces & Gravies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Dry red wine
1 tb Shallot -- chopped
1 1/2 ts Coarsely ground pepper
1 cl Garlic -- split
12 oz Red currant jelly
In a small saucepan, bring the wine to a boil. Stir in the shallots,
pepper, and garlic and boil to reduce the wine. It will take at least
1/2 hour to reduce the wine to approximately 2 tb of very
concentrated, peppery syrup. Watch it carefully toward the end and be
sure not to let it burn. Remove the garlic and stir in the currant
jelly. Over low heat, cook the mixture, whisking form time to time,
just until the jelly is completely melted. Pour the jelly into a jar.
Refrigerate overnight.
