A Red Wine Sauce

A recipe for a delicious red wine sauce enriched with redcurrant jelly and infused with the aroma of rosemary. This was served by Greg Rutherford on Celebrity Masterchef (Series 14, episode 9) to really bring out the flavour of his slices of fillet of beef and roasted vegetables. I guess you can never have enough of this type of sauce because it works with all roasted meats. The redcurrant jelly adds something extra special and truly fruity to cut through any fat.


  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup red wine (such as Merlot or Cabernet Sauvignon)
  • 1 cup beef or vegetable broth
  • 2 tablespoons redcurrant jelly
  • 2 sprigs fresh rosemary
  • Salt and black pepper to taste


1. Sauté Aromatics:

  • Heat the olive oil in a saucepan over medium heat. Add the chopped shallot and minced garlic, and sauté for 2-3 minutes until softened and fragrant.

2. Deglaze with Wine:

  • Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release any browned bits (fond). Allow the wine to simmer for 5-7 minutes until it reduces by about half.

3. Add Broth and Redcurrant Jelly:

  • Stir in the beef or vegetable broth and redcurrant jelly until the jelly dissolves completely into the sauce.

4. Infuse with Rosemary:

  • Add the fresh rosemary sprigs to the sauce, allowing them to infuse their flavor. You can tie the rosemary sprigs together with kitchen twine for easier removal later.

5. Simmer and Reduce:

  • Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.

6. Season and Serve:

  • Once the sauce has thickened and the flavors have melded together, taste and adjust the seasoning with salt and black pepper as needed. Remove the rosemary sprigs.
  • If desired, strain the sauce through a fine mesh sieve to remove any remaining solids for a smoother texture.
  • Serve the red wine sauce alongside your favorite grilled or roasted meats, such as steak, lamb, or poultry.

I really loved this red wine sauce because it is so enriched with redcurrant jelly and infused with the aromatic essence of rosemary! This sauce adds a wonderful depth of flavor and richness to your meat dishes, making them ever more a delight.

Visited 9 times, 1 visit(s) today

Be the first to comment

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.