|1 cup||Cranberry sauce|
|½ cup||Red currant jelly|
|1 tablespoon||Freshly squeezed lemon juice|
|1 tablespoon||Dijon mustard|
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 1¼ cups.
Source: Chatelaine magazine, December 1993, page 107
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