Prep 5 minutesCook 15 minutesServes 6Makes approx 1 cup
Ingredients
Method
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
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
