1/2 cup red currant jelly
1/4 cup port wine
2 teaspoon lemon juice
12 ounce raspberries, fresh or thawed
2 teaspoon corn starch
Pepper
Spoon measured jelly into a heavy-based saucepan. Add port and lemon juice; stir over low heat until jelly melts and ingredients are combined.
Reserve a few raspberries for garnish; press remainder through fine sieve. Add puree to red currant mixture in saucepan and heat gently.
In a small bowl mix cornstarch with a little of the warm sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper. Serve hot with reserved raspberries with roast game or vegetables wrapped in filo pastry.
Makes about 1 cup.
NOTE:
If using frozen raspberries, drain well after thawing or sauce will be thin.