Easy Red Wine Jus
A rich sauce that pairs well with most meats.
Prep Time 5 minutes
Cook Time 25 minutes
- 1 tbsp extra virgin olive oil
- 1 small onion chopped
- 1 clove garlic chopped
- 50 g light muscovado sugar
- 300 ml red wine
- 300 ml stock beef, chicken or vegetable
- 2 tbsp cranberry sauce or redcurrant jelly
- small knob of butter
- salt and fresh ground black pepper
Heat 1 tbsp oil in a saucepan and add one small chopped onion. Sauté the onion until softened and just beginning to colour. Add one chopped clove of garlic and cook for another minute.
Stir 50g (2oz) light muscovado sugar and cook for a minute or two, then pour in 400ml (1⅓ cup) red wine.
Bring to the boil and boil rapidly for about 10 minutes until the wine is reduced by about three-quarters and is syrupy.
Stir in 400ml (1⅓ cup) and 2tbsp cranberry sauce and return to the boil. Reduce again by about a half or more if you want a thicker more concentrated sauce.
Strain through a sieve and return to a pan heat stirring Season to taste then whisk in a small knob of butter to give the sauce a lovely shine.
Time Saving Tip:
Use a wide based pan so that the liquid is quite shallow in the pan. This will allow the liquid to evaporate more quickly. The deeper the liquid the long it will take to reduce.
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 92mg | Fiber: 1g | Sugar: 11g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg