BERRY AND PORT SAUCE
For a delicious fruit sauce to serve with red meat and game; heat 4 Tbsp light brown sugar with 1/3 cup malt vinegar until they form a light caramel. Add 4 cups fresh or frozen raspberries or blueberries and simmer over a low heat for 20 mins, stirring occasionally. Sieve to remove pips. Mix 2 Tbsp cornflour with 4 Tbsp Port and stir into the sauce. Return to the heat, stirring continuously, until it thickens. Season to taste.
SWEET AND SOUR GLAZE FOR FISH AND CHICKEN
3 Tbsp fruit chutney
2 Tbsp oil
2 Tbsp runny honey
2 Tbsp lemon juice
2 Tbsp sweet chilli sauce
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp garam masala
1 tsp fresh ginger, grated
Combine all the ingredients in a pan and simmer until reduced to half the original volume. Brush over 4 fish fillets or chicken pieces and allow to marinate in the fridge for about an hour before cooking.
