• 1 tablespoon redcurrant jelly
  • 200ml good red wine
  • 1 teaspoon balsamic vinegar
  • 500ml chicken stock or 1/2 stock cube
  • A knob of butter


  1. Place the red wine, redcurrant jelly and balsamic vinegar into a small saucepan and reduce until it starts to get sticky and dark.
  2. Add in the chicken stock and reduce by 3/4.
  3. Whisk in a knob of butter and then take off heat.