Yield: 1 Servings
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