Red Wine Sauce Recipe

15 ml/1 tbsp caster (superfine) sugar

150 ml cup water
30 ml/2 tbsp redcurrant jelly (clear conserve)
Thinly pared rind of 1/2 lemon
5 ml/1 tsp arrowroot
45 ml/3 tbsp red wine

Method:

Put the sugar, water, redcurrant jelly and lemon rind in a saucepan. Simmer gently for 5 minutes. Blend the arrowroot with the wine and stir into the sauce. Bring to the boil and cook for 1 minute, stirring all the time. Serve hot with steamed sponge puddings or plain poached fruit.