Redcurrant & Rosemary Sauce

A sharp, glossy sauce of redcurrant jelly and rosemary, made to go with roast lamb.

TIME BREAKDOWN
Prep: 5 min
Cook: 10 min
Total: 15 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Very Easy

Ingredients

  • 5 tbsp redcurrant jelly
  • 100ml water
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped fresh rosemary
  • 1 shallot, very finely chopped

Method

  1. Put the redcurrant jelly, water, vinegar and shallot in a small pan.

  2. Heat gently, stirring, until the jelly has melted.

  3. Add the mustard and rosemary and simmer for 6 to 8 minutes until slightly syrupy.

  4. Leave to cool a little and serve warm.