Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Red current jelly |
| ½ cup | Burgendy |
| 1 tablespoon | Powdered mustard |
Melt the jelly in a heavy saucepan then stir in the wine & mustard.
Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1½ cup mold, allowing to cool. Chill until set.