Method:-

• 450g/1lb fresh or frozen redcurrants
• 300g/11oz soft light brown sugar
• 1 orange, couple of pieces of zest
• 1 shallot, finely chopped
• 100ml/3½fl oz port
• 2 rosemary sprigs

Method:-

• Place all the ingredients in a saucepan and bring to a simmer. Cook gently for about 20 minutes until you have a loose jam consistency.
• Discard the rosemary and orange zest and leave to cool to room temperature. Keep until required.