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    Sweet and Sour Red Sauce

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    Sweet and Sour Red Sauce

    This is the sauce traditionally made to accompany the New Year zampone but its warming, piquant flavour works brilliantly with any pork or sausage dish.

    • Preparation time: 15 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • 3 shallots, finely chopped
    • 2 garlic cloves, finely chopped
    • 50 g unsalted butter
    • 3 tbsp olive oil
    • 3 tbsp chopped flat-leaf parsley
    • 2 x 400g tins plum tomatoes, drained
    • 2 tbsp red wine vinegar
    • 1 ½ tbsp caster sugar
    • ½ tsp ground cinnamon


    1. Put the shallots, garlic, butter and oil into a heavy saucepan and cook over a low to medium heat for 5 minutes, stirring frequently. The shallots should be soft, not coloured. Add the parsley and tomatoes and cook for about 20 minutes, stirring now and then.
    2. Pour the sauce into a liquidiser and whiz, or use a stick blender to purée. Return to the pan and add the vinegar, sugar and cinnamon; season. Cook, uncovered, over a low heat for about 30 minutes, stirring occasionally and adding a little water if it becomes too thick. Taste and adjust the seasoning before serving.

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