This goes really well with chicken or pork. All jus can be frozen when they are made and just reheated over low heat. If it becomes too thick loosen with a little water. Always keep any leftovers as it’s always handy to have a ready-to-go sauce when you are short on time.
- 750ml chicken stock
- 1⁄2 cup white wine
- 1–2 tbsp quince jelly
- 1 tbsp chicken glaze
Bring the stock, wine, jelly and glaze to the boil and then simmer rapidly until reduced by three-quarters – about 45 minutes. Continue to reduce until viscous and coating the back of a spoon. Keep warm.
Any leftover jus can be frozen and then reheated over low heat when required.