80g packet of Tasmania's Best Pepper Sauce.
 
One sachet makes approx. 700ml of Pepperce (serves 4 generously)
 
INSTRUCTIONS
Mix dry Pepperce mix with 500ml cold water and 165ml red wine in a saucepan.
Bring to a soft boil, then simmer.
Add 1/4 cup of cream prior to serving.
 
Once cooked, Pepperce will last for approx. 3-4 days in the fridge. Can freeze cooked sauce for approx. 4 weeks.