Currant jelly sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ¼ | cup | Scallions -- chopped |
| 1 | tablespoon | All-purpose flour |
| 1 | cup | Chicken stock |
| 3 | tablespoons | Currant jelly |
| 1 | tablespoon | Creme de cassis |
Directions
Melt butter and saute scallions for two minutes. Stir in flour and cook, stirring, one minute more. Gradually add stock, stirring constantly, and bring to a boil. Turn off heat. Add currant jelly and creme de cassis, and stir until smooth.
Recipe By : Elizabeth Powell