Red Wine Sauce

1. Combine red currant jelly with the following 6 ingredients and bring to the boil. Cover & simmer 15-20 mins, strain through fine mesh and return to saucepan.

2. Thicken by gradually stirring in beurre manie (blended butter & flour) ; simmer for a few minutes.

3. Add salt & pepper to taste and stir lemon juice through before serving.

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Nutrient	Quantity
Total fats	12.4292 g
Protein	11.0461 g
Carbohydrates	37.4436 g
Energy	296.2747 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3279 g
Water	393.8214 g
Aspartic acid	0.1508 g
Calcium, Ca	73.135 mg
Lutein + zeaxanthin	418.6 g
Fiber, total dietary	2.5155 g
Carotene, beta	1085.2497 g
Niacin	4.742 mg
Vitamin A, RAE	123.509 g
Arginine	0.0292 g
Riboflavin	0.3688 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	0.4299 g
Sodium, Na	2944.5937 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2652 g
Total lipid (fat)	12.4292 g
Manganese, Mn	1.3363 mg
Fructose	1.616 g
Proline	0.0385 g
Fatty acids, total saturated 16:0	2.4924 g
Fatty acids, total saturated 8:0	0.0398 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0012 g
Sucrose	1.4621 g
Choline, total	46.155 mg
Sugars, total	13.4125 g
Serine	0.0346 g
Fatty acids, total saturated 10:0	0.0786 g
Fatty acids, total saturated 18:0	1.4086 g
Vitamin B-6	0.2209 mg
Selenium, Se	14.4592 g
Ash	9.7273 g
Fatty acids, total saturated 18:1 undifferentiated	3.863 g
Pantothenic acid	1.0581 mg
Phenylalanine	0.0322 g
Copper, Cu	0.9755 mg
Betaine	0.1265 mg
Thiamin	0.1325 mg
Retinol	30.24 g
Methionine	0.0088 g
Iron, Fe	4.9664 mg
Carbohydrate, by difference	37.4436 g
Phosphorus, P	144.9313 mg
Folate, total	48.9433 g
Tocopherol, gamma	0.1898 mg
Lycopene	38665.21 g
Alanine	0.0471 g
Cholesterol	22.68 mg
Valine	0.0482 g
Fatty acids, total saturated 18:2 undifferentiated	2.1063 g
Glycine	0.0278 g
Glucose (dextrose)	1.6521 g
Fatty acids, total saturated 14:0	0.3422 g
Zinc, Zn	4.5556 mg
Isoleucine	0.0419 g
Fatty acids, total saturated 12:0	0.1154 g
Fatty acids, total polyunsaturated	2.4343 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0567 g
Vitamin A, IU	1912.528 IU
Folate, DFE	48.9433 g
Tryptophan	0.0158 g
Vitamin C, total ascorbic acid	31.2433 mg
Phytosterols	0.375 mg
Fatty acids, total polyunsaturated 18:1 c	0.0004 g
Fatty acids, total saturated 6:0	0.0756 g
Tyrosine	0.0192 g
Vitamin K (phylloquinone)	133.819 g
Fatty acids, total saturated	4.7417 g
Histidine	0.0202 g
Fatty acids, total monounsaturated	4.2796 g
Threonine	0.0397 g
Folate, food	48.9433 g
Cryptoxanthin, beta	0.4067 g
Vitamin E (alpha-tocopherol)	4.6668 mg
Magnesium, Mg	53.01 mg
Lysine	0.0496 g
Potassium, K	833.9037 mg
Cystine	0.0072 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	0	0	0	0
Lemon juice	2 teaspoons	2.2367	0.7015	0.0244
Red wine	0.75 cup	0	0	0
Brown sugar	0.5 teaspoon	5.7	1.4714	0
Bay leaf	2	0	0	0
Tomato Puree	0.25 cup	23.75	5.6125	0.1312
Parsley	0 cup	2.7	0.4748	0.0592
flour	0	0	0	0
salt pepper	0	0	0	0
thyme	0 cup	4.848	1.1736	0.0806
beef stock	1.5 1/2	257.04	28.0098	12.1338
red currant jelly	0.25 cup	0	0	0