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Blueberry & Port Sauce
Wednesday, 9 May 2012 2:06 am
150g blueberries
300ml port
1 tbsp redcurrant jelly
1tsp dijon mustard

Place half the blueberries in a saucepan with the port and redcurrant jelly. Place the pan over a high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency. Remove the pan from the heat and stir in the Dijon mustard and the remaining blueberries. Keep the sauce hot until ready to serve.
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