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Tangy Blackcurrant Sauce

Goes perfectly with lean roast lamb, venison steaks or roast duck or wild pork.


  • For 4 servings
  • Pan drippings from cooked meat
  • 2 teaspoons of Flour
  • 237ml Chicken Stock
  • 1 tablespoon Horseradish Sauce
  • 1 tablespoon Grainy Mustard
  • 118g Mr Jeffares Frozen Irish Blackcurrants 


Pour any fat from the pan in which the meat is cooked, keeping 2-3 teaspoons of the pan drippings. Stir the flour into these, heat the mixture until the flour bubbles and browns slightly, then pour in the chicken stock and stir over a medium heat until the mixture is boiling.

Add the horseradish sauce and grainy mustard and bring back to the boil. Add the blackcurrants next and simmer gently for 1-2 minutes. Add extra water or red wine if the sauce is thicker than cream. Serve immediately or reheat when needed. 

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