1 cup (240 ml) Brown Sauce, prepared without onion
2 tbsp (30 ml) currant jelly
2 tbsp (30 ml) port wine
1 A few grains cayenne pepper
Instructions
1. Prepare 1 cup (240 ml) Brown Sauce, omitting the onion from the standard recipe.
2. Warm the Brown Sauce in a small saucepan (1–1.5 qt / ~1–1.5 L) over medium-low heat until it is just simmering, showing small, occasional bubbles at the edges.
3. Add 2 tbsp (30 ml) currant jelly and stir until fully dissolved and incorporated, 1–2 minutes.
4. Stir in 2 tbsp (30 ml) port wine and a few grains of cayenne pepper.
5. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce is glossy, lightly thickened, and coats the back of a spoon. Taste and adjust cayenne if desired. Serve warm.
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