This red wine jelly emphasizes both color and flavor. A grown-up dessert, it is tart and sophisticated due to the inclusion of red wine, nicely rounded out by brandy. The whipped cream is a good counterpoint to the austerity of the jelly.
Cabbage and carrots add the crunch, lardons provide some lip-smacking saltiness, and, for heat, I've used freshly grated horseradish.
Bowls of rice, the sauce, maybe a sesame cucumber salad, and everyone is licking their fingers with pleasure.
Besides using this sauce in casseroles and pot pies, spoon it over sliced turkey for a hot turkey sandwich.