with “Yiam gooseberry jam”
2 bottles of Merlot wine (dry white)
2 bay leaves
1 tablespoonful pink pepper
2 cloves garlic
2 tablespoonfuls “Yiam gooseberry jam”
100g butter, melted
Pour the wine in a small saucepan. Add all remaining ingredients but the jam, and simmer until 1/3 of original volume.
Strain and add the butter and 2 tablespoonfuls “Yiam gooseberry jam”
This is the perfect sauce for grilled quail or any other grilled poultry.
It has a sweet/sour fruity flavor and lovely color.