Port Wine Sauce

  • 3 tbsp olive oil
  • 1 onion – peeled and finely chopped
  • 600ml vegan red wine
  • 1 tsp cornflour
  • 2 – 3 tbsp vegan port
  • sea salt & freshly ground black pepper
  • 1 – 2 tsp redcurrant jelly or sugar (optional)
  • 25g dairy-free margarine


  1. Heat the oil in a saucepan, add the onion and fry for 10 mins until tender, but not browned.
  2. Pour in the red wine, bring to the boil and leave to simmer without a lid for about 10 mins, until themixture has reduced by half.
  3. Put the cornflour into a small bowl and mix to a thin paste with the port, pour into the wine mixture and stir briefly, until it has thickened slightly.
  4. Add salt, pepper and the redcurrant jelly or sugar to taste.
  5. Just before using, add the margarine to make it glossy.

Adapted with kind permission from Rose Elliot’s ‘Vegetarian Christmas’. ©1992 Rose Elliot. Published by HarperCollins Publishers Ltd.