Christmas goose sauce

Ingredients for 1 servings:

• 1 jar duck stock or chicken stock (500 ml)
• e.g. goose gravy
• 100 ml water
• 1 tbsp jam (blackcurrant jelly)
• 1 bay leaf
• 1 tsp peppercorns
• 2 cloves
• 2 tbsp cornstarch
• 4 tbsp water, cold for mixing
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pour the goose juices through a sieve into a saucepan and let cool slightly. Then skim off any excess fat from the sauce with a ladle. Add the duck or chicken stock and 100 ml of water. Stir in the blackcurrant jelly. Place the bay leaf, peppercorns, and cloves into a disposable tea bag. Add the bag to the sauce and simmer for about 10 minutes. Remove the tea bag. To thicken the sauce, stir the cornstarch with about 4 tablespoons of water until smooth. Stir into the boiling sauce and simmer for about 2 minutes, stirring continuously. Season to taste with salt and pepper.