I called a restaurant that put a sauce on lamb. The told me that the ingredients were Currant jam, butter, red wine , and some red chili pepper.
I wonder if anyone can tell me the measurements that I might try.
Mmmm... sounds yummy. If it wre me I would take the currenty jelly, a sweet red - not dry- and cook it adding butter and a small amount of chili pepper which I do not believe is the same as chilli soup ingredient. I would start with small amount of wine and add sparingly to meet the taste you are looking for. Then add the rest and cook it for acouple of minutes to cook out th ealcohol in the wine and leave the good taste.
It is difficult to duplicate restaurant sauces if you cannot buy the same brands tthe chef uses.