Redcurrant and Rosemary Sauce

Tasty, fruity sauce for yummy sausage and mash suppers!

Serves 4

500ml vegetable stock

2 tsp wholegrain mustard

2 tbsp redcurrant jelly (blackcurrant jelly/cranberry sauce will work too)

1 sprig fresh rosemary

Pour the stock into a medium sized saucepan and place over a high heat. Add the mustard and jelly and stir through. Add the rosemary and let it all bubble away fiercely for 15 mins.

Note: For a thicker sauce then melt 25g butter in the pan first, and add 1 heaped tablespoon plain flour. Mix into a paste and then gradually add the stock. Continue as normal from here, serving when desired consistency is reached.