This recipe is wonderful served with roast beef, venison or a steak. The strong flavours are balanced by the cream which is added at the end. Low fat cream may be used for a low-cal option.
Add all ingredients except for cream to a small saucepan on medium heat.
Bring to boil stirring occasionally.
Add cream and stir thoroughly.
Warm through but do not bring back to boil.
This recipe can also be used as a marinade for a roast or as a coating for a meat loaf by omitting the cream.
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