Cooking Recipe Cranberry-Currant Sauce
Recipe Ingredients
1 c
Cranberry sauce
1/2 c
Red currant jelly
1 tb
Freshly squeezed lemon juice
1 tb
Port
1 tb
Dijon mustard
Directions
Combine all ingredients in a small saucepan set over medium heat.
Whisk until fairly smooth. Then, stir often until hot. Pour into a
heatproof dish and serve warm. Tastes great as a dipping sauce for
sausage rolls or chicken fingers. Makes 1 1/4 cups.
Source: Chatelaine magazine, December 1993, page 107