Name: Rich Red Wine, Cranberry and Star Anise Sauce
Prep time: 5 min
Cook time: 15 min
Ingredients: 1 1/2 cups merlot or other full bodied red wine; 1/3 cup salt reduced beef stock; 1/4 cup jellied cranberry sauce; 1/4 cup port; 2 star anise; 2 tablespoons sugar; 1 strip orange rind; 80g cold Western Star Original Butter, diced

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Place all ingredients except the butter in a saucepan and bring to the boil. Simmer for 10 minutes or until reduced by half
Strain the sauce through a fine sieve and return to the saucepan over low heat. Gradually whisk in butter one cube at a time melting each addition before adding more. Serve this rich sauce with roast lamb or beef

Tips & Hints:

This sauce is fabulous served with steak, roasted eye fillet beef or your favourite type of roast beef, lamb or even duck.
Adding butter to a red wine sauce may seem unusual but it is a chef's trick that helps to round out the flavours, add gloss and thickness and cut the acidity of the wine.
Sauce can be made ahead and frozen without the butter for one month before use. Add the butter just before serving.
Use a full flavoured red wine such as merlot or shiraz for a full flavoured sauce.

Place all ingredients except the butter in a saucepan and bring to the boil. Simmer for 10 minutes or until reduced by half
Strain the sauce through a fine sieve and return to the saucepan over low heat. Gradually whisk in butter one cube at a time melting each addition before adding more. Serve this rich sauce with roast lamb or beef

Tips & Hints:

This sauce is fabulous served with steak, roasted eye fillet beef or your favourite type of roast beef, lamb or even duck.
Adding butter to a red wine sauce may seem unusual but it is a chef's trick that helps to round out the flavours, add gloss and thickness and cut the acidity of the wine.
Sauce can be made ahead and frozen without the butter for one month before use. Add the butter just before serving.
Use a full flavoured red wine such as merlot or shiraz for a full flavoured sauce.

Place all ingredients except the butter in a saucepan and bring to the boil. Simmer for 10 minutes or until reduced by half
Strain the sauce through a fine sieve and return to the saucepan over low heat. Gradually whisk in butter one cube at a time melting each addition before adding more. Serve this rich sauce with roast lamb or beef

Tips & Hints:

This sauce is fabulous served with steak, roasted eye fillet beef or your favourite type of roast beef, lamb or even duck.
Adding butter to a red wine sauce may seem unusual but it is a chef's trick that helps to round out the flavours, add gloss and thickness and cut the acidity of the wine.
Sauce can be made ahead and frozen without the butter for one month before use. Add the butter just before serving.
Use a full flavoured red wine such as merlot or shiraz for a full flavoured sauce.

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Original Salted Butter

Western Star is Australia’s favourite butter. It’s a classic, pure creamery butter with a rich satisfying, five-star taste. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, cream and salt.

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