Recipe: Red currant sauce for pork

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  • 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


  • 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.
  • Discard the rosemary and orange zest and leave to cool to room temperature. Keep until required.


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