CASSIS

1 pint black currants

2 cups stock (duck, veal, etc.)

¾ cup port (ruby)

1 cup red wine (premium)

Cook over medium heat til reduced by one half. Process in a food mill and return to stove.

Add 3 Tblsp Cream de Cassis and cook down by one third.

Add salt and pepper.

Bonny Doone is a good B.C. Cassis