- 1 cup sweet wine
- 1 tablespoon quince flavored gelatin
- 1 ¾ oz sultanas
- 1 oz chopped toasted hazelnuts
- 1 oz mixed candied fruit , chopped
- 1 tablespoon apple cider vinegar
Put the raisins into warm water and leave to steep. Separately, meanwhile, pour the wine into a pan and put on the heat so that it slowly comes to the boil. Leave to boil for a moment, and then pour into the liquid the quince jelly, the previously soaked raisins, the chopped hazelnuts, candied fruit, a pinch of pepper and the vinegar. Boil the preparation a little, then, with the heat off, transfer the sauce to a sauce-boat and put into the fridge.