Ingredients
450g/1lb fresh or frozen redcurrants
300g/11oz soft light brown sugar
1 orange, couple of pieces of zest
1 shallot, finely chopped
100ml/3½fl oz port
2 rosemary sprigs

Method
1. Place all the ingredients in a saucepan and bring to a simmer. Cook gently for about 20 minutes until you have a loose jam consistency.
2. Discard the rosemary and orange zest and leave to cool to room temperature. Keep until required.