CUMBERLAND GAME SAUCE

CUMBERLAND GAME SAUCE image

Yield 4-6

Number Of Ingredients 9

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2 tablespoons red currant jelly (not jam!)
1/2 cup Port wine
1/2 cup of the appropriate broth (duck, beef, venison or vegetable)
A pinch of salt
1/2 teaspoon dried thyme
Freshly ground black pepper
1/2 teaspoon cayenne
1 tablespoon flour
cranberries

Steps:

1. When your meat has come out of the pan, add the flour and mix with the remaining fat in the pan. If there is none, add a tablespoon of oil or fat. Lower the heat to medium and cook until the flour is browned, about 2-3 minutes. 2. Deglaze the pan with the Port. Let this boil furiously until it is reduced by half. Add some fresh or frozen cranberries. 3. Add the stock or broth, the salt, thyme and cayenne and let this boil down by half. 4. Add the red currant jelly and the black pepper, then stir well to combine. 5. Let all this boil down until it is thick, but still pourable. Serve at once.