Red Wine Gravy

• 6 - 12 black peppercorns
• 1/2 teaspoon cumin seeds
• 2 cups Tempranillo (young, fullbodied red wine)
• 1 cup poultry stock (made from pan drippings or not)
• 1-2 strips of orange zest
• 3 - 4 stalks fresh lemon thyme
• 1/2 a Madame jeanette/yellow scotch bonnet chili (optional)
• 1 -2 tablespoons ice cold/frozen unsalted butter

1. In a frying pan, gently toast peppercorns. After a minute, add the cumin seeds, tossing and stirring for a minute or two till the spices begin to smell. Remove from heat and set aside to cool. When manageable, gently crush with a mortar and pestle a couple of times to bruise spices.
2. Put the wine in a large pot and gently bring to the boil, then turn down heat and let simmer. Add the bruised peppercorns and cumin, orange zest, lemon thyme and stock and let simmer till reduced to about about a third of its orginal volume. If using chili pepper, add about a minute before taking off the heat.
3. Remove pan off the heat, strain the sauce and whisk in cold butter till melted and sauce is glossy.
4. Serve immediately

black, cumin seeds, tempranillo, poultry stock, orange zest, thyme, bonnet chili, butter

Taken from food52.com/recipes/7522-red-wine-gravy (may not work)