Port And Raspberry Sauce - cooking recipe

Ingredients

1/2 cup red currant jelly
1/4 cup port wine
2 teaspoons lemon juice
12 ounces raspberries (fresh or thawed)
2 teaspoons cornstarch
pepper

Preparation

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 war sauce. Return to saucepan and cook, stirring until sauce thickens; add pepper.
Serve hot.