- 2 Cups port wine
- 1/2 Cup black currant jelly
- 1/2 Cup California raisins
Combine all ingredients in nonreactive saucepan and reduce by half. Purée and strain. Return to saucepan and cook until reduced to syrup consistency. Set aside.
Note: For serving suggestion, see recipe for Duck Terrine with Brandied California Raisins, Baby Lettuce and Marinated Asparagus, California Golden Raisin Waldorf and Port Wine Raisin Sauce.