Cranberry-currant sauce

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

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