Method

• In a pan heat a little olive oil sauté your red onion
• Add the rosemary, and ½ cup of port or sherry and allow to reduce by half
• Add your red currants and sugar and stir
• Reduce the heat and allow to thicken
• Check seasoning and adjust the sweet/sour balance with sugar/red wine vinegar to suit
• If the sauce gets to thick thin it with a little water, a table spoon at a time
• Even though this is a sweet sauce don’t forget to check and adjust for salt – a pinch will bring out the sweetness without overdoing the sugar
• You can step this sauce up a notch by including a finely diced red chili with the onion
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