Holiday Pork Roast with Red Wine and Currant Jelly Sauce

There’s nothing like gathering around the table with family and friends during the holidays.  This is the time of year where an impressive dish elicits “ooh’s” and “ahh’s” when presented to the table.  I love to make a beautiful pork roast and then give it an extra bit of flair with a mouth-watering sauce to pass.

This “Currant Jelly Sauce” is one of my absolute favorites.  I usually make it with a dash of dry sherry, but if you are serving a red wine with dinner (like this Chianti Classico from Castello di Albola) then why not use that in the recipe as well.  Feel free to drizzle this sauce over your favorite pork roast preparation or follow these instructions on “How to Cook a Pork Roast”  from Better Recipes.  

I would like to wish all the Wine’d Up readers a very happy holiday season and a prosperous New Year.  I have a hunch 2013 is going to be simply marvelous!

Currant Sauce for Pork Roast
1 jar (10 ounces) red currant jelly
2 Tablespoons dry red wine or dry sherry
1 Tablespoon soy sauce
1/4 cup dry currants
Combine all ingredients in a small saucepan over medium-low heat.  Stir frequently until mixture has melted, about 2-3 minutes.  Sauce can be served warm or brought to room temperature.  Sauce thickens as it cools.  Place sauce in a gravy boat for guests to spoon over pork.