Cumberland sauce

Ingredients

knob of butter
2 shallots, finely sliced
thumb-sized piece fresh ginger, grated
75ml/3fl oz port
150ml/5fl oz chicken stock
250g/9oz redcurrant jelly
1 tsp green peppercorns in brine, rinsed and drained

Method

1. Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.
2. Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.
3. Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.
4. Remove from the heat and serve.