Ingredients
- 1/2 cup Sauce Espagnole
- 1/2 cup Demi Glace
- 3 whole juniper berries crushed
- 1/4 cup cognac
- 1/2 cup ruby port
- 1/2 cup orange juice
- 1 tbsp lemon juice
- 1 tbsp red or black currant jelly
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe
- Add all sauce ingredients to a medium sized saucepan and stir to combine.
- Bring sauce to a boil, then reduce heat to medium low and simmer until reduced by one third, about 20 minutes.
