cranberry-currant sauce
| Measure | Ingredient |
|---|---|
| 1 cup | Cranberry sauce |
| ½ cup | Red currant jelly |
| 1 tablespoon | Freshly squeezed lemon juice |
| 1 tablespoon | Port |
| 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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