Cranberry-currant sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cranberry sauce |
| ½ | cup | Red currant jelly |
| 1 | tablespoon | Freshly squeezed lemon juice |
| 1 | tablespoon | Port |
| 1 | tablespoon | 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 1¼ cups.
Source: Chatelaine magazine, December 1993, page 107