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This sauce will take your New Zealand ham or pork roast to the next level.
½ cup redcurrant jam
¼ cup port
2 tsp lemon juice
250g raspberries (thawed and drained if using frozen)
1 Tbsp cornflour
Black pepper, to taste
½ cup redcurrant jam
¼ cup port
2 tsp lemon juice
250g raspberries (thawed and drained if using frozen)
1 Tbsp cornflour
Black pepper, to taste
Place jam, port and lemon juice in a saucepan. Heat and stir until the jam melts.
Puree the raspberries before adding them to the jam mixture.
Mix the cornflour with a little water then add to the sauce stirring until thick.
Season to taste. Serve with roast pork.
This sauce will take your New Zealand ham or pork roast to the next level.
½ cup redcurrant jam
¼ cup port
2 tsp lemon juice
250g raspberries (thawed and drained if using frozen)
1 Tbsp cornflour
Black pepper, to taste
Place jam, port and lemon juice in a saucepan. Heat and stir until the jam melts.
Puree the raspberries before adding them to the jam mixture.
Mix the cornflour with a little water then add to the sauce stirring until thick.
Season to taste. Serve with roast pork.
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