Easy Red Wine Jus
A rich sauce that pairs well with most meats.
gravy, sauce, vegetarian
extra virgin olive oil
light muscovado sugar
beef, chicken or vegetable
or redcurrant jelly
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 300ml (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 300ml (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.
The jus is quite sweet which works well with most meats and particularly well with chicken and pork, however, you can reduce the sugar down to just1-2 tbsp if you prefer a less sweet sauce.
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 longer 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.)
Recipe by recipesmadeeasy.co.uk