Red Wine Sauce

• 14 cup red currant jelly
• 1 12 cups beef stock
• 34 cup red wine
• 14 cup tomato puree
• 18 cup fresh parsley, chopped
• 18 cup fresh thyme, chopped
• 2 bay leaves, broken
• 12 teaspoon brown sugar
• butter
• flour
• salt & pepper
• 2 teaspoons lemon juice

1. Combine red currant jelly with the following 6 ingredients and bring to the boil.
2. Cover & simmer 15-20 mins, strain through fine mesh and return to saucepan.
3. Thicken by gradually stirring in beurre manie (blended butter & flour) ; simmer for a few minutes.
4. Add salt & pepper to taste and stir lemon juice through before serving.

red currant, beef stock, red wine, tomato puree, fresh parsley, fresh thyme, bay leaves, brown sugar, butter, flour, salt, lemon juice

Taken from www.food.com/recipe/red-wine-sauce-376114 (may not work)