Wine Sauce
A recipe from the 15th-16th Century.
230ml (8 floz) Red wine
230ml (8 floz) Chicken stock
2 tbsp Currants
1 tbsp Sugar
½ tsp Ginger
Pinch Saffron
Place the wine, currants, saffron, and sugar into a saucepan and bring to the boil.
Reduce the heat.
Add the ginger and chicken stock and allow to simmer for a few minutes.
Serve as an accompaniment to chicken.
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